Pin This Jiffy cornbread pudding casserole is my answer whenever the family asks for something cozy but easy rich creamy and just a little sweet It turns only a handful of ingredients into a golden side that disappears faster than anything else on the table Whether it is a holiday dinner or a chilly Tuesday night this casserole always makes things feel special
My kids always fight over the crispy edges so I usually make two for big family dinners I first tried this at a potluck years ago and now there is no Thanksgiving or Sunday roast without it
Ingredients
- Sour cream: Adds a rich tang and keeps things extra moist look for thick full fat versions for best texture
- Unsalted butter: Melted for easy mixing and buttery depth I always spring for good quality butter here
- Large eggs: Bind everything and create that custard like middle use eggs with rich yolks if possible
- Whole kernel corn: Brings juicy pops of sweetness I like fresh corn but good canned corn is perfect too
- Cream style corn: Lends creaminess and makes the pudding super lush always shake or stir before opening
- Jiffy Corn Muffin Mix: Iconic mix creates the base and the fluffy crumb make sure the box is in date for best rise
- Salt and ground black pepper: Balance the flavors and keep it from being too sweet taste your batter if you like
- Optional: If you want extra flavor try adding a handful of sharp cheddar or green onions right before baking
Instructions
- Preheat and Prepare the Baking Dish:
- Get your oven hot at 350 degrees Fahrenheit or 175 Celsius Grease your baking dish well with butter or nonstick spray to ensure your casserole lifts out cleanly and does not stick
- Mix the Wet Ingredients:
- In a large mixing bowl whisk together the sour cream melted butter and eggs Blend until completely smooth so you do not get eggy streaks later
- Add the Corn:
- Stir both the drained whole kernel corn and cream style corn into the bowl Mix until the corn is evenly distributed and there are no big lumps
- Combine with Cornbread Mix and Seasonings:
- Gently fold in the Jiffy Corn Muffin Mix plus salt and pepper Do not overmix just stir until no dry spots remain Some lumps are fine and will bake out
- Spread in the Dish:
- Pour the batter into your prepared baking dish Use a spatula to spread it out all the way to the edges for even baking
- Bake to Perfection:
- Slide the dish onto the middle rack and bake for forty five to fifty minutes Watch for a deeply golden top and a center that wiggles slightly but is mostly set
- Rest Before Serving:
- Let your casserole cool at least ten minutes after baking The texture sets up as it cools and cutting right away can make it break apart
Pin My favorite touch is adding a little more corn each time sometimes even fresh kernels off the cob when corn is in season The happiest memory I have was watching my niece lick the spoon on her first Thanksgiving helping out
Storage Tips
Let the casserole cool fully before covering and storing in the fridge Covered tightly it keeps well for up to three days I usually reheat individual slices in the microwave but you can also warm the whole dish in a low oven
Ingredient Substitutions
If you need to go dairy free try using a plant based sour cream and vegan butter I have used plain Greek yogurt in place of sour cream in a pinch It is not quite as rich but will work if needed
Serving Suggestions
This cornbread pudding is the MVP alongside roast turkey barbecue chicken chili or a big pot of greens I like to offer a hot sauce or sweet honey butter on the table so everyone can add their own touch My family also loves it with black eyed peas or a bowl of creamy soup
Cultural and Historical Context
Corn pudding casseroles are classic in the South blending Native American corn traditions with Soul Food kitchen wisdom Jiffy mix has been a staple in American pantries since the 1930s and brings an instant nostalgia to every bite Corn cakes puddings and spoonbreads have been comforting families for generations as simple affordable ways to stretch corn and eggs into something special
Seasonal Adaptations
Add diced jalapeños or green onions for a spring spin Top with sliced fresh cherry tomatoes before baking for summer flavor Mix in grated cheddar and a hint of smoked paprika for fall warmth
Pin The rich flavor and comforting texture make this a side dish you will crave all year Use it to add a little warmth to any meal and enjoy how quickly it disappears
Recipe Q&A
- → What type of corn is used in this casserole?
This dish combines whole kernel corn and cream-style corn for a sweet, creamy texture.
- → Can I add cheese or other mix-ins?
Absolutely! Stir in shredded cheddar or finely chopped jalapeños for extra flavor and a spicy kick.
- → Is this dish suitable for vegetarians?
Yes, all core ingredients are vegetarian, but always check package labels for potential allergens.
- → Can leftovers be stored and reheated?
Leftovers keep well in the refrigerator for up to three days and reheat gently in the oven or microwave.
- → What can I serve with this casserole?
It pairs beautifully with roast meats, chili, or as part of a festive holiday spread.
- → How do I know when the casserole is cooked?
Bake until the top is golden and the center is set. Let cool for ten minutes before serving.