If you’re looking for an easy, creamy corn pudding casserole, this is the one our family makes again and again. It’s soft, buttery, and slightly sweet with that classic comfort food flavor everyone loves—perfect for holidays like Thanksgiving or simple weeknight dinners.
This Jiffy corn pudding casserole pairs perfectly with easy mains like my Easy Slow Cooker Italian Chicken for a simple, comforting dinner, but it’s just as good alongside tacos, enchiladas, or a cozy bowl of soup.
Why You’ll Love This Jiffy Corn Pudding Casserole
Easy to Make: This simple recipe comes together with just a few ingredients and minimal prep—perfect for busy days or holiday meals. You could also make this ahead of time.
Creamy & Comforting: Soft, creamy texture with just the right amount of sweetness makes this a classic comfort side dish.
Perfect for Any Occasion: Great for Thanksgiving, potlucks, or weeknight dinners—it pairs well with almost anything.
Family-Friendly Favorite: A crowd-pleasing side that both kids and adults love.
What’s the difference between corn pudding and corn casserole?
Corn pudding and corn casserole are very similar dishes, but the texture is the biggest difference. Corn pudding is usually softer, creamier, and more custard-like — often made with eggs or milk to create that silky, pudding-style center. Corn casserole, on the other hand, has a thicker, heartier texture. It’s typically fluffier, and more of a bread-like consistency.
My recipe is a combination of both. Even though almost ALL Jiffy corn pudding casseroles include eggs, mine does not. It has more of a soft, creamy corn pudding texture without having to use eggs or milk. If you add eggs, the dish becomes taller and more fluffy after it’s baked, more like a corn casserole. I’ve tried it both ways and prefer it without eggs, personally, but maybe it’s because that’s how I grew up with it!
FAQ’s
Yes, corn pudding can be made ahead of time and stored in the refrigerator. Reheat it in the oven or microwave before serving until warmed through.
Yes! This corn pudding is made without eggs, making it extra simple and perfect if you’re out of eggs or need an egg-free recipe. It still turns out creamy, soft, and flavorful thanks to the combination of corn, sour cream, and other ingredients that help bind everything together.
Corn pudding should be soft and creamy but not runny. It will continue to set slightly as it cools after baking.
The BEST Jiffy Corn Pudding Casserole
Ingredients
- ½ cup butter
- 1 cup canned corn (drained)
- 1 15.3 oz can of cream style sweet corn
- 8 oz sour cream
- ¼ cup sugar
- 1 8.5 oz box Jiffy corn muffin mix
Instructions
- Preheat oven to 375 degrees and spray an 8×8 baking dish with cooking spray. (Or a 9×13 dish if you're doubling the recipe.)
- In a large bowl, add butter and microwave in 20 second increments, until fully melted.
- Add the rest of the ingredients and mix to combine well.
- Pour into an 8×8 baking dish and spread evenly.
- Bake at 375 degrees for one hour, if using an 8×8 dish. If you're doubling the batch and using a 9×13, add an extra 15-20 minutes. Let cool for 10-15 minutes before serving. Enjoy!
- If you make this and have a quick second to rate it below, I would appreciate it so much! Just scroll to the bottom and click on how many stars you give it. Thank you!
Variations to Jiffy Corn Pudding Casserole
There are SO many variations to this traditional Southern side dish. I’ve seen corn pudding casseroles with eggs, without Jiffy mix, with more or less sugar, salt, cheddar cheese and even green chiles and jalapeños. Today, though, I’m sharing with you the simple recipe that’s been in our family for years and it uses just six basic ingredients.
Making for Large Gatherings
I’m not going to lie – this Jiffy corn pudding casserole is pretty rich. It’s DELICIOUS, but something I like to enjoy on occasion, and not all the time. That’s why it’s a great recipe for potlucks or any other large gathering. For us, it’s a regular side dish at Thanksgiving and Christmas dinners.
When making it for a larger group, all you have to do is double all the ingredients and use a 9×13 dish, instead of 8×8.
Ingredients for Corn Pudding Casserole
• Butter
• Corn
• Can of cream style sweet corn
• Sour cream
• Sugar
Video Instructions
How to Make Jiffy Corn Pudding Casserole
Start by preheating your oven to 375 degrees and spraying an 8×8 baking dish with nonstick cooking spray. (Or a 9×13 dish if you’re doubling the recipe.)
In a large, microwave-safe bowl, add the butter and microwave in 20-30 second increments, until butter is almost completely melted.
Add the rest of the ingredients to the bowl and mix well. There should be no lumps, other than the corn.
Pour the mixture into your baking dish.
Bake at 375 degrees for one hour, if using an 8×8 dish. If doubling, cook for an extra 15-20 minutes. Let cool for about 10-15 minutes before serving.
If you make this, let me know if your family enjoyed it as much as ours does!
So good! Needs to cook a little longer if you double the recipe but a crowd pleaser every time!
Thank you for sharing that! I think I’ll update that in the notes because you’re right. I do think it takes a little longer than an hour when doubling it. Thank you for your feedback and for rating the recipe! I’m glad everyone loves it. :)
Our family loved this casserole! Made it for a family reunion and since it was such a hit, I’m making again for Thanksgiving dinner!
Thank you so much for sharing that! I’m so glad everyone liked it. Happy Thanksgiving!
Can I add cheese???
Yes! You can definitely add cheese to this recipe if you’d like. I’d recommend starting with about ½ to 1 cup of shredded cheddar, Monterey Jack, or even a blend — just stir it into the batter before baking. It adds a nice savory twist that pairs really well with the sweet corn!
can i make this recipe and use individual ramekins
I feel like that could work, but I’ve never tried it! I think the baking time might need to be adjusted but I’m not sure.