Easy Jiffy Mix Corn Pudding
This is a twist on a traditional Southern recipe for corn pudding made with all mighty Jiffy Cornbread Mix. My tweaked recipe is easy and yummy!
It is also a good way to use up leftover canned corn. I sometimes add chopped jalapeno peppers or sometimes green chilies to give it a little kick, but this is optional if you don’t want to spice it up.
How do you store Jiffy Mix Corn Pudding?
The corn pudding will usually last for 3 to 5 days in the fridge in an air tight container.
Pair this with Roasted Pork Tenderloin with Prunes, Southern Cajun Navy Beans, or Southern White Acre Peas w/ Ham!
Easy Jiffy Mix Corn Pudding
Equipment
- 13x9" baking dish
Ingredients
- 1 15 ounce can creamed corn
- 1 15.25 ounce can whole kernel corn
- ¼ pound butter softened
- 1 8.5 ounce package corn bread mix -
- 2 eggs
- 1/3 cup milk
- 2 tbsp sour cream
Instructions
- Mix all together in a bowl.
- Add the butter to the pan and put in the oven (or air fryer) until melted
- Remove carefully and swirl around until the pan is coated. Try to get the sides
- Pour in the mixture
- Cook uncovered 30 minutes.
Nutrition
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