This impossibly easy corn pudding proves that the best dishes often come from the simplest recipes. With just six pantry staples and one bowl, you create a creamy, comforting side that walks the perfect line between savory cornbread and custardy spoonbread. The genius lies in using Jiffy mix as both thickener and flavor booster – a trick that makes this Virginia classic achievable any night of the week, yet special enough for holiday tables.
Why This Recipe Shines
- One-bowl wonder – Minimal cleanup, maximum flavor
- Pantry shortcuts – Jiffy mix does the heavy lifting
- Custardy texture – Creamed corn creates perfect consistency
- Endless variations – Dress it up or keep it classic
Easy Jiffy Corn Pudding
Ingredients
- 2 large eggs
- ½ cup (1 stick) butter, melted
- 8 oz sour cream
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 box (8.5 oz) Jiffy cornbread mix
- Optional additions:
- 1 cup shredded cheddar cheese
- 2 tbsp chopped jalapeños
- ½ cup cooked bacon pieces
Instructions
- Preheat oven to 350°F. Grease an 8×8 baking dish.
- In large bowl, beat eggs until uniform.
- Whisk in melted butter, sour cream, drained corn, and creamed corn.
- Add Jiffy mix and any optional ingredients. Stir just until combined (don’t overmix).
- Pour into prepared dish. Bake 45 minutes until golden and set.
- For cheesy version: Sprinkle extra cheese on top last 10 minutes of baking.
Pro Tips
- For extra texture: Reserve ¼ cup corn kernels to stir in last
- Make ahead: Prep batter 1 day ahead (store covered in fridge)
- Perfect doneness: Center should jiggle slightly when shaken
- Leftover magic: Reheat slices in buttered skillet for breakfast