Jiffy corn bread pudding is a soft, savory-sweet American casserole made with corn muffin mix, whole-kernel corn, creamed corn, sour cream, butter, and eggs. It bakes into a golden-edged side dish with a tender, moist center, and the boxed mix makes it easy to put together for a holiday meal or a simple weeknight dinner.
Ingredients
- 1 box Jiffy corn muffin mix (8.5 oz / 241 g)
- 1 can whole-kernel corn (15 oz / 425 g), drained well
- 1 can cream-style corn (14.75 oz / 418 g)
- 1 cup sour cream (240 g)
- 1/2 cup unsalted butter (113 g), melted and cooled for a few minutes
- 2 large eggs (about 100 g without shells)
- 1/4 teaspoon fine salt (about 1.5 g), optional; use less if your butter is salted
- 1/4 teaspoon ground black pepper (about 0.5 g), optional
- 1 teaspoon butter (5 g) for greasing the baking dish, or nonstick spray
Instructions
- Heat the oven and prepare the dish. Set a rack in the center of the oven and heat it to 350°F (177°C). Grease a 9-inch square baking dish or a 2-quart casserole dish with the teaspoon of butter. A dish close to these dimensions gives the pudding enough depth to stay soft while the edges brown; a much wider pan will bake faster and produce a thinner result.
- Drain the whole corn. Tip the whole-kernel corn into a fine-mesh sieve and let it drain while you measure the other ingredients. Shake the sieve gently once or twice, but do not press or mash the kernels. Removing excess canning liquid helps prevent a watery layer from forming at the bottom of the casserole.
- Mix the wet ingredients. In a large bowl, whisk the eggs just until the yolks and whites are combined. Whisk in the sour cream and melted butter, then stir in the cream-style corn, drained whole corn, salt, and pepper. The butter should be warm rather than piping hot so it does not begin cooking the eggs when it is added.
- Fold in the muffin mix. Add the Jiffy mix and stir with a spatula until no large dry pockets remain. The batter will be thick and lumpy from the corn; that is normal. Stop mixing once the dry mix is incorporated. Beating it until completely smooth can make the baked texture firmer than the tender, pudding-like consistency you want.
- Bake until set. Scrape the batter into the prepared dish and spread it into an even layer. Bake for about 50 minutes, checking from 45 minutes because ovens and casserole dishes vary. The top should look golden at the edges, and the center should be set rather than sloshy. Because this is an egg dish, check the center with a food thermometer; USDA FSIS recommends a safe minimum internal temperature of 160°F (71°C) for egg dishes.
- Rest before serving. Set the dish on a heat-safe surface and let it stand for 10 minutes. This short rest lets the center finish settling, so spoonfuls hold together better without losing their soft texture. Serve warm from the baking dish, taking care around the hot sides and bottom.
Tips
- Drain the whole corn, but keep the creamed corn as it is. The liquid in the cream-style corn is part of the recipe and helps make the center moist. The whole-kernel corn, in contrast, should be drained so extra water does not interfere with setting. If the drained kernels are still visibly wet, give them another minute in the sieve before mixing.
- Bring cold ingredients closer to room temperature. If you have time, set the eggs and sour cream on the counter for about 15 minutes before mixing. They blend more easily with the melted butter when they are not very cold. This is a convenience, not a required extra wait: the recipe still works if you mix them straight from the refrigerator.
- Choose the right dish and watch the center. A 9-inch square or 2-quart dish gives the batter a useful balance of browned edges and a soft middle. A shallow, larger dish may be done sooner, while a deeper dish may need longer. Start checking at 45 minutes and use the thermometer reading as the safety check instead of relying only on a browned top.
- Adjust salt to suit the mix-ins. The boxed mix and canned corn may already contain salt, so the listed salt is optional. If using salted butter, bacon, or a salty cheese in a variation, leave it out at first. It is easier to season each serving at the table than to correct an overly salty casserole.
Serving Suggestions
Serve the pudding warm as a side dish with roast chicken, baked ham, pork chops, or a pot of beans. Its gentle sweetness also works alongside chili, barbecue, or a bowl of vegetable soup, where the soft texture contrasts nicely with crisp slaw or roasted vegetables. For a holiday table, it can sit among other sides such as greens, mashed potatoes, and cranberry sauce without needing a separate sauce or topping.
For a simple meal, pair a square of the casserole with a green salad and a protein such as roasted chicken or baked fish. If the rest of the menu is rich, add something bright and crisp, such as sliced tomatoes, vinegar-dressed cabbage, or steamed green beans with lemon. The pudding is filling, so a modest serving alongside several other dishes is usually enough. Offer a spoon for a soft scoop, or cut squares after the resting time if you want neater portions.
Variations
Add cheese: Fold in 1 cup (about 110 g) of shredded sharp cheddar before baking. It gives the pudding a more savory, cheesy flavor and a slightly richer texture. You can sprinkle a small extra handful over the top for a browned finish, but keep the layer light so the cheese does not cover the center and make it harder to judge whether the casserole is set.
Use green chiles or jalapeño: Stir in one 4-ounce (113 g) can of diced green chiles, drained, for mild pepper flavor, or add 1 to 2 tablespoons (15 to 30 g) finely chopped jalapeño for more heat. Fresh peppers vary in strength, so remove the seeds and membranes for a gentler result. These additions bring moisture, so drain canned chiles well and avoid adding extra liquid.
Make it more savory: Add 2 tablespoons (about 20 g) finely sliced scallions or 1 tablespoon (about 4 g) chopped chives to the batter. For a smoky note, fold in up to 1/2 cup (about 60 g) cooked, crumbled bacon. Cook the bacon separately, drain it, and cool it before adding; do not use raw bacon in the batter, since it may not cook evenly during the casserole’s bake time.
Make a less sweet version: Jiffy mix contributes a mild sweetness that is characteristic of this quick casserole. If you prefer a less sweet result, use a different 8.5-ounce (241 g) corn muffin mix labeled unsweetened or less sweet, if available. The texture and seasoning may vary by brand, so check the center for doneness rather than assuming the same bake time will be exact.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them within 2 hours of baking in a covered container or in the covered baking dish. Keep the refrigerator at 40°F (4°C) or below and use the casserole within 3 to 4 days. For easier reheating, cut it into individual portions before storing. Do not leave the dish at room temperature for an extended period, even if it is being served at a buffet; return leftovers to the refrigerator within the same 2-hour window.
Reheat a single portion in the microwave in short bursts, loosely covered, until hot throughout. For a larger amount, cover the baking dish with foil and warm it in a 325°F (163°C) oven; begin checking after about 15 minutes, since the time depends on the amount and depth. USDA FSIS advises reheating leftovers to 165°F (74°C), checked with a food thermometer. Remove the foil for the final few minutes if you would like the top to dry slightly.
You can freeze cooled portions in airtight, freezer-safe containers for about 2 months for best quality. Thaw them in the refrigerator overnight before reheating, rather than leaving them on the counter. Freezing may make the center a little softer or more crumbly after thawing because of the corn and dairy, but it remains useful for a quick side. Reheat thawed portions to 165°F (74°C), and avoid repeatedly warming and cooling the same portion.
Frequently Asked Questions
Is corn bread pudding the same as corn casserole?
The names are often used for closely related American side dishes made with corn, a corn muffin mix, and a creamy binder. Some cooks call the soft, spoonable version corn pudding, while others use corn casserole or corn bread pudding. Family and regional versions vary in sweetness, richness, and whether they include cheese, but this recipe is designed to be tender in the middle and easy to scoop.
Can I make Jiffy corn bread pudding ahead of time?
For the best texture, mix and bake it shortly before serving. You can measure the dry ingredients and drain the whole corn ahead, then keep the wet ingredients refrigerated separately. If you do assemble it in advance, cover and refrigerate it promptly, then bake it while cold and allow extra time as needed; check that the center reaches 160°F (71°C). Do not leave an egg-containing mixture at room temperature while waiting.
Why is my corn pudding watery in the middle?
Common causes include undrained whole corn, a smaller or deeper dish that needs more baking time, or cutting into the casserole immediately after it leaves the oven. Drain the kernel corn well, bake until the center is set and measures 160°F (71°C), and let it rest for 10 minutes before serving. If it is still loose, return it to the oven and check again in 5-minute intervals.
Can I use frozen corn instead of canned whole-kernel corn?
Yes. Thaw about 1 1/2 cups (225 g) of frozen corn and drain away any water before adding it. The kernels may have a slightly firmer bite than canned corn, which is a pleasant contrast with the soft center. Do not replace the cream-style corn with plain frozen kernels; that ingredient supplies both moisture and a creamy texture. If cream-style corn is unavailable, the result will need a separate tested adjustment rather than a one-for-one swap.
Can I bake it in a 9-by-13-inch pan?
Yes, but the casserole will be shallower and will likely bake faster than it does in a 9-inch square dish. Begin checking around 30 to 35 minutes, then use the appearance and a thermometer reading in the center to decide when it is done. The safe minimum for this egg dish is 160°F (71°C). A larger pan also creates more browned edge per serving and a less pudding-like overall texture.
Can I double the recipe?
Yes. Double every ingredient and divide the batter between two 9-inch square or 2-quart dishes rather than putting it all in one very deep dish. The two dishes can bake together if there is room for hot air to circulate; rotate their positions if your oven browns unevenly. Start checking near the original bake time, but expect the timing to vary slightly. Confirm the center of each dish reaches 160°F (71°C), then rest both for 10 minutes.
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