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Corn Pudding - Jiffy


A good Thanksgiving dinner would not be possible without a great Corn Pudding dish. Trust me, there will be no leftovers here, so make sure there is plenty for all to have seconds...thirds maybe. :)

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Rate this recipe 3.9/5 (34 Votes)


  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can cream style corn
  • 1/2 cup butter, softened
  • 1 cup sour cream
  • 1 (8.5-ounce) package dry cornbread mix (Jiffy)


Servings 12
Preparation time 5mins
Cooking time 50mins


Step 1

Preheat oven to 350°F (175°C).

Lightly grease a 2-quart casserole dish.

In a medium sized bowl, add the whole kernel corn, cream style corn, butter, sour cream, and corn bread mix; mix well.

Pour mixture into the prepared casserole dish.

Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

For a more of a pudding like texture, add 2 more eggs and half a cup of half and half.


Rinse the corn to reduce the "canned" taste.

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