Jiffy Corn Pudding
User Reviews
5
Jiffy Corn Pudding
Description
Jiffy Corn Pudding combines softened butter and sugar creamed until fluffy, then eggs and sour cream enrich the mix. Muffin mix alternates with milk to form a balanced batter incorporating both creamed and whole kernel corn, providing contrasting textures. Baked uncovered at 325°F in a 9x13 dish for about 50-55 minutes, the pudding firms up with a lightly browned surface.
The pudding’s flavor is lightly sweetened with sugar and mellowed by sour cream, while the combination of cornbread mix and milk contributes a tender crumb. The corn kernels add bursts of natural sweetness and a pleasant bite, making it a versatile accompaniment for savory meals.
This corn pudding pairs well with classic comfort foods such as roasted meats or grilled vegetables. It can be made ahead and refrigerated before baking, allowing flavors to meld. When reheating leftovers, gentle warming preserves its creamy moisture.
Leftovers keep well refrigerated up to 3-4 days and freeze readily. Thaw thoroughly before reheating to maintain texture. Preparing the casserole up to 24 hours ahead is convenient, though additional baking time may be needed from the cold state.
Ingredients
- ½ cup butter softened
- ½ cup sugar
- 2 large egg
- 1 cup sour cream
- 1 (8.5-ounce) package cornbread mix or muffin mix
- ½ cup milk
- 1 can (15.25 ounces) corn drained, whole kernel
- 1 can (14.75 ounces) cream style corn
Instructions
- Preheat oven to 325°F.
- Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Add sour cream. Gradually alternate adding muffin mix and milk. Fold in corn.
- Pour into a greased 9x13 baking dish. Bake uncovered, for 50-55 minutes, or until set and lightly browned.
Notes
- Leftover corn pudding can be stored in an airtight container in the fridge for 3-4 days.
- It freezes well; thaw completely before reheating for best texture.
- You can assemble the dish up to 24 hours before baking; cover and refrigerate until ready.
- When baking directly from the refrigerator, expect to add a few extra minutes to the baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 47mg | 16% |
| Sodium | 176mg | 7% |
| Potassium | 65mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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