Jiffy Corn Casserole Recipe (Simple to Make)

Corn casserole is a staple item that I grew up in the south. We also may be slightly addicted to Jiffy cornbread here in Texas.

So when you combine the two to create a Jiffy corn casserole recipe, I am in heaven. 

This recipe is a big hit on holidays and potlucks. Consider serving this alongside a bbq or even at Thanksgiving. 

Keep in mind that this recipe to be eaten with a spoon. Typical cornbread can be picked up and eaten by hand.

This recipe is a soupy casserole that is the consistency of pudding.

Do you eat corn pudding hot or cold?

For the best corn pudding serve warm, but this is purely a matter of opinion.

We will eat it as leftovers the next day cold; however, if you are serving it at a potluck or holiday dinner, we recommend serving it warm from the oven.

How long does corn pudding last?

Corn pudding will last up to 4 days if stored covered in the refrigerator.

We recommend transferring the pudding to a container with a lid as quickly after serving as possible.

Then place that in the fridge. 

To extend the shelf life, only remove a serving at a time from the container, reheat that and add the remainder back to the fridge quickly. 

Check out these recipes:

• Mexican Street Corn Made Easy (It Is So Darn Good!)
• Easy Cilantro Lime Rice Recipe
• Jalapeño Cheddar Cornbread In An Iron Skillet
• Cheesy Garlic Biscuits (Red Lobster Cheddar Bay Biscuits) Copycat Recipe

What kind of corn goes in corn pudding?

You can use whole kernel canned corn or cream-style canned corn in corn pudding. We prefer a recipe that has equal amounts of both.

Be sure to drain the whole kernel corn before mixing it into the recipe for the best results. 

Can you freeze corn pudding?

We don’t recommend freezing corn pudding because defrosting it changes the consistency and texture.

However, you can technically freeze corn pudding if you would like. Be sure to allow the pudding to cool before freezing it thoroughly.

Recipe variation ideas

• If you don’t have any sour cream, consider using greek yogurt. If you are feeling creative, you can even substitute ricotta cheese for the sour cream.
• Add diced jalapeños to the mix if you would like a spicy flair. Do note to drain the peppers before adding them to the bowl.
• To make this recipe sweet add four tablespoons of sugar.

Our 5 favorite cooking tools lately!

• Le Creuset Saucepan
• Juicer
• Le Creuset Spatula
• Color Wooden Spoons
• Outdoor Grill

Jiffy Corn Casserole Recipe

Renee’ Groskreutz

Corn pudding is a creamy casserole that has the consistency of a thick pudding. It is an excellent side dish for a holiday or a BBQ. It is made with canned corn, sour cream, and butter. 

4.44 from 51 votes

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American

Servings 10 servings

Calories 287 kcal

Ingredients

  

1x2x3x

• 8 oz box Jiffy cornbread mix
• 15 oz can cream corn
• 15 oz can whole kernel corn drained
• 1 c sour cream
• 1/2 c sharp cheddar cheese shredded
• 1 egg
• 1/2 stick butter
• Optional: 4oz can green chilis drained
• Cooking spray

Instructions

 

• Drain the can of whole kernel corn. (Note, don't drain the creamed corn.)
• Melt the butter.
• Preheat oven to 350F.
• Spray a 9" x 13" baking dish with cooking spray.
• Mix all of the ingredients in a large bowl.
• Add mixture to the prepared baking dish.
• Bake for 35 minutes or until it is thickened and lightly brown.
• Check center with a clean knife or toothpick. It should be wet but no batter should be clinging to the knife. (Note this dish should be the consistency of a thick pudding.)

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Nutrition

Serving: 1gCalories: 287kcalCarbohydrates: 31gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 371mgFiber: 2gSugar: 8g

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