Description
A comforting side dish balancing cornbread and creamy pudding textures. Golden crust with a custardy center, quick and budget-friendly using Jiffy Corn Muffin Mix and pantry staples.
Ingredients
Scale
- 1 box Jiffy Corn Muffin Mix (8.5 oz.)
- ½ cup melted butter
- 8 oz. sour cream
- 1 (15.25 oz.) can whole kernel corn, drained
- 1 (15.25 oz.) can creamed corn
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar casserole dish.
- In a bowl, whisk together melted butter, sour cream, and eggs until smooth.
- Stir in drained corn and creamed corn.
- Sprinkle in Jiffy mix and fold gently. Don’t overmix.
- Spread into the prepared dish and bake 45–50 minutes, until golden brown and set but moist in the center.
- Let cool 5–10 minutes before slicing to serve warm.
Notes
Fully drain kernel corn for correct texture.
Bake uncovered for a lightly crisp edge and creamy center.
Use a 9×9-inch or oval dish for best thickness.
For larger groups, double in a 9×13 dish and bake slightly longer.
- Prep Time: 10
- Cook Time: 50
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 7g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: corn casserole, jiffy corn pudding, thanksgiving side, southern corn pudding, holiday casserole, potluck side dish