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 pot luck 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.
- 1 8oz box Jiffy cornbread mix
- 1 15oz can cream corn
- 1 15oz can whole kernel corn
- 1 c sour cream
- 1/2 c sharp cheddar cheese (shredded)
- 1 egg
- 1/2 stick butter
- Cooking spray
- 1 4oz can green chilis
- Drain the can of whole kernel corn. (Note, don't drain the creamed corn.)
- Melt the butter.
- Preheat oven to 350 degrees. Spray a 9" x 13" casserole pan with cooking spray.
- Mix all of the ingredients in a large bowl.
- Add mixture to the baking dish.
- Bake for 45 minutes or until it is thickened and lightly brown. (Note this dish should be the consistency of a thick pudding.)
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 16gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 371mgCarbohydrates: 31gFiber: 2gSugar: 8gProtein: 8g