Quick Corn Pudding Recipe – 10 Minutes Prep!
Real comfort food is the best! Corn pudding is creamy, buttery, and sweet! It’s the perfect side dish for any dinner or holiday meal – especially in cold weather!
It only takes 10 minutes to prepare and is one of our favorite side dishes. If you love corn, you’ll also love our Slow Cooker Creamed Corn, Cornbread or our Mexican Street Corn.
Corn Pudding with Jiffy Mix
Ready for the easiest recipe yet? This corn pudding with Jiffy Mix is your new best friend. It’s easy, anyone can do it, I promise!
This is a great side dish for all your holiday dinners. It’s a little sweet and a little salty (similar to our Glazed Carrots and Candied Sweet Potatoes), making it 100% delicious.
I love when the weather starts to cool and family meals become more consistent. It’s easier to cook when it’s colder outside. This means I don’t break a sweat just because my oven heats up my house. A hot meal at the table with someone I love is the best. For all my future delicious dinners, I will be making this corn pudding often. It goes well with many different main dishes.
Corn Pudding Ingredients
There are only a few ingredients in this corn pudding, making it easier to mix. Just some butter, sugar, a few eggs, sour cream, milk, a package of frozen corn, a jar of creamed corn, and of course — Jiffy cornbread mix! If you have some fresh corn to use – go for it! Fresh corn will be delicious in this recipe.
If you can’t find Jiffy’s cornbread mix anywhere, just use another cornbread mix. It’s that easy…or you can use a homemade cornbread mix. Here is a simple recipe you can use:
Homemade Corn Mix Recipe
- 2⁄3 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons vegetable oil
Simply combine the first 5 ingredients in a bowl and mix well. Stir in the vegetable oil until the dry mixture is smooth and free of lumps!
How to Make Corn Pudding
Before starting the corn pudding, preheat oven to 325 degrees and grease a 9×13 baking sheet.
In a large bowl, cream butter and sugar until light and fluffy. Beat eggs one at a time until fully combined. Don’t forget to shave those sides! Stir in sour cream. Alternately mix the milk and muffins, one at a time, until both are combined. Then stir in the corn until it’s combined.
Pour the corn pudding into a greased baking sheet and place in the preheated oven. Bake uncovered pudding at 325 degrees for 50-55 minutes. It should feel set and light brown when it’s done and ready to be taken out of the oven. Enjoy dinner while it’s hot!
How to store corn pudding? Just place it in an airtight container or cover with Saran Wrap and place in the fridge for 3-4 days.
How to Freeze Corn Pudding? You can also freeze any leftover corn pudding! Just seal it in a container and freeze. When you’re ready to use it, let it thaw completely, then reheat and enjoy.
Can I make a Tex-Mex version? Yes – for a bit of a delicious Tex-Mex flavor, you can add some diced green chiles from a can to the corn pudding before baking it in the oven. Then top with a cup of shredded Monterey Jack cheese – delicious! ! !
What if I want to make the corn pudding a little more flavorful? Just take the sugar out. This corn pudding is easy to change up to your liking.
Easy Corn Pudding Recipe
I tell you – this is the easiest side dish you’ll be making all fall and winter. This would be the perfect Thanksgiving dinner. This is definitely a crowd and goes great with turkey and all the other Thanksgiving side dishes.
Since the holidays can get crazy and hectic, it would be nice to have at least a few easy recipes. This is definitely one of them. To make things easier, here’s what you’ll need when you’re going for a big crowd on vacation:
- 1 pan of corn pudding = about 8 servings
- 2 servings of corn pudding = about 16-17 servings
- 3 servings of corn pudding = about 24-25 servings
Hope that helps!
For more corn side dishes, check out:
Course Side Dishes
Prep time 10 minutes
Cook Time 50 minutes
Total time 1 hour 10 minutes
Calories 235 kcal
by Lil’ Luna
- 1/2 cup softened butter
- 1/2 cup sugar
- 2 kg eggs
- 1 cup sour cream
- 1 8.5 oz cornbread mix or muffin mix
- 1/2 cup milk
- 15.25 ounces whole corn drained
- 14.75 oz creamed corn
Preheat oven to 325°.
In a large bowl beat butter and sugar until light and fluffy. Beat one egg at a time. Add sour cream. Gradually alternate adding muffin mixture and milk. Stir in corn.
Pour into a greased 9×13 baking pan. Bake uncovered, at 325 degrees for 50-55 minutes, or until set and light brown.