Jiffy Corn Pudding
The ultimate comfort food, Jiffy Corn Pudding is creamy, buttery, and packed with corn goodness. This easy weeknight dinner will warm your heart and satisfy your cravings. Make it tonight for a delightful dish that everyone will love!
Equipment
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- ½ cup butter
- ½ cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 package cornbread mix
- ½ cup milk
- 1 can whole kernel corn drained
- 1 can cream style corn
Instructions
- Preheat your oven to 325°F.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Add sour cream and mix well.
- Gradually alternate adding cornbread mix and milk.
- Fold in whole kernel corn and cream style corn.
- Pour into a greased 9×13 baking dish.
- Bake uncovered for 50 to 55 minutes.
- Let cool before serving.
Notes
- Store: Place leftover recipe for corn pudding in an airtight container, or cover it with plastic wrap, and place in the fridge for 3-4 days.
- Freeze: Seal it tightly in a container, and freeze. When you’re ready to use it, let it thaw completely, then reheat and enjoy.
- Make ahead of time: This dish can be assembled up to 24 hours before.