Corn Pudding

Jiffy Corn Pudding

Jiffy corn pudding is one of those classic family recipes that everyone loves. It is a buttery, moist, sweet, and easy recipe that is delicious enough for the holiday season or any dinner meal and only takes five minutes of prep. 

It also seems to be infinitely variable.

• 1 egg

• 14 oz. creamed corn

• 14 oz. whole kernel corn drained

• 1 cup sour cream

• 1 box of Jiffy Corn Muffin Mix

• 1/2 cup butter melted (one stick)

• ½ cup sugar

Instructions

1. Preheat the oven to 350-degrees and grease an 8" x 8" baking dish.

2. Soften or melt butter (I use a glass bowl and put it in a microwave).

3. If using sugar, add to butter and combine (doesn’t have to be completely creamed).

4. Add egg and beat to combine. Sour Cream can also be added now.

5. Add can of (drained) whole kernel corn, creamed corn, and Corn Muffin Mix to the bowl and mix well.

6. Bake fifty minutes to an hour and serve.  

         Insert a knife into the middle. Pudding is done when knife pulls out clean.

         (Be sure to place the baking dish on a cookie sheet in case the butter 

          runs over the sides while baking).

Some variations.

I have seen this recipe with no eggs or up to six eggs. Personally, I like two.

The creamed corn is consistent. it adds moisture to the finished product, so use creamed corn.

I’ve used plain whole kernel corn, super sweet corn, southwest corn with some peppers in it, and I have seen a suggestion of someone who used a can of sweet corn with okra in it. No idea how it turned out, but it has been done by someone.

My dad made it with sour cream and it turned out pretty good, but more savory than sweet. I prefer without, but that’s just me. You get to do this the way you want… ?

Sugar, or not. Totally your preference. I like a half cup per recipe, but it is still good without any added sugar.

I’ve seen the butter melted and poured into the baking pan with mixed ingredients poured in on top of that. Others prefer to melt the butter and add into the mixed batter. Personally, I soften the butter in a microwave, mix the sugar in, but not really cream the two, add the egg and mix to combine. Then I dump in whatever else I’m using and mix or fold together.

Don’t mix until smooth, comes out with a fluffier texture if there is still a lump or two.

Go For It and Enjoy!