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This easy side dish is a simple combination of pantry ingredients, baked and enjoyed at my Thanksgiving table for years. It’s rich but not too sweet, using a box of Jiffy Cornbread Mix, whole kernel and creamed corn, and sour cream. My recipe uses a can of canned green chilis but you can leave them out; they don’t add heat at all, really, just a little something extra.
I updated the recipe to reflect new can sizes, notes about baking time for pan size differences, and remove the word “cream cheese” from the intro since it doesn’t have any and some crazy person wasn’t paying attention (hi, it’s me).
You may have heard this one called Jiffy Mix Corn Casserole, Sweet Corn Pudding, Spoon Bread, or something else, but this recipe is yours to tweak. My recipe below includes the mild green chilis for just a hint of flavor, or add green onion, a 1/4 teaspoon of cayenne pepper, or chopped fresh or pickled jalapeños if you want a spicy, savory kick.
Got a big crowd to feed? This doubles easily—just hit the 2X button on the recipe card to double the measurements.
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Do you eat corn pudding hot or cold?
Corn pudding is usually served hot or warm. The texture and consistency firms up as it cools, which is fine, too, but I think it’s better warm.
How long does corn pudding last?
Corn pudding will last up to 4 days if stored covered in the refrigerator. It’s best not to leave it out at room temp for more than an hour; cover and keep cold. (You could also add the cooked casserole to a slow cooker on the warm setting if everyone will come and go to serve themselves.) To extend the shelf life, only remove a serving at a time from the container, reheat that and add the unreheated remainder back to the fridge quickly.
Can you freeze corn pudding?
Yes, double wrap and it should be fine kept frozen for 3 months. My corn pudding recipe slices up cleanly after it cools in the pan, so you can separate servings into zipper bags with the air pressed out. Date and use within 3 months is my tip.
Recipe variation ideas
- If you don’t have any sour cream, Greek or regular plain yogurt works well.
- Add a teaspoon of fresh or jarred diced jalapeños to the mix if you would like a spicy flair. Drain the peppers before adding them to the bowl if using them from the jar.
- To make this recipe much sweeter, add four tablespoons of sugar and leave out the shredded cheese.
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Jiffy Corn Casserole Recipe
Equipment
Ingredients
- 8 oz box Jiffy cornbread mix
- 14.75 oz can cream corn
- 15.25 oz can whole kernel corn drained
- 1 c sour cream
- 1/2 c sharp cheddar cheese shredded
- 1 egg
- 1/2 stick butter
- 4 oz can geen chilis drained
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 9" baking dish with cooking spray.
- Using a wooden spoon or bowl scraper: Mix all of the ingredients in a large bowl until thoroughly combined.
- Transfer mixture to the prepared baking dish.
- Bake for 45 minutes or until lightly brown.
- Check center with a clean knife or toothpick. A few crumbs will cling.
- Let rest for 5 to 10 minutes, then spoon up servings or slice to serve.
I love how simply this recipe is easy to make. It looks amazing.
Can you make this in a crock pot? If so, why size and for how long?
I did a variation of this and it turned out great! I took it to Sunday dinner and my family loved it! I had to use what I had on hand so I used ricotta cheese instead of the sour cream and cheddar cheese. I used a handful of chopped green onions and a chopped stalk of celery instead of the green chiles and I used another brand for the cornbread mix. I didn’t have time to go to the store and I didn’t think I would end up making the corn pudding until I ran across your recipe and ideas for the ricotta cheese substitution. They wouldn’t have known unless I told them. Thank you so much!
Thank you so much for the note, Stephanie! So glad it turned out great! – Andi
My husband loved it! Will make again for sure!
Hi, Lynne! I’m so glad you loved it! We make this a couple times a year! – Andi
This worked exactly as written, thanks!
Thank you for sharing this recipe