Corn Pudding

Corn pudding is one of those classic, old-fashioned recipes that somehow feels both nostalgic and timeless. It’s the kind of dish that shows up at every family holiday, church potluck, or cozy Sunday dinner, and it always disappears first.

This version is made with Jiffy Cornbread Mix, which gives it the perfect balance of sweetness and fluffiness while still keeping that creamy, custard-like texture everyone loves.

What I love most about this dish is how beautifully simple it is. You don’t need a mixer, you don’t need special ingredients — just a box of Jiffy, a can of sweet corn, a can of cream-style corn, one egg, melted butter, and milk.

Everything goes straight into one bowl, and within minutes you have a warm, golden, delicious casserole that tastes like it took all afternoon.

The texture is what makes corn pudding so special. It’s soft, creamy, lightly sweet, and almost soufflé-like in the center. The edges get a tiny bit golden and set, while the inside stays tender and scoopable. It’s honestly one of the most comforting side dishes you can make, and it pairs with just about anything.

I serve this with holiday ham, roasted chicken, pot roast, meatloaf, chili, pork chops — the list goes on. It feels like the kind of side dish that completes the meal, especially on cold evenings when you want something warm and homey.

It’s also incredibly forgiving. You can mix it, bake it, let it rest, reheat it — and it still turns out perfect every time. That’s why I love making it during busy holiday cooking days.

You can assemble it early, bake it, and then just warm it in the oven when everything else is ready. And because the ingredients are so simple, you can easily keep everything on hand for whenever you need a last-minute side dish.

Ingredients:
• 1 (8.5-oz) box Jiffy Corn Muffin Mix
• 1 can (15 oz) whole-kernel sweet corn, drained
• 1 can (14.75 oz) cream-style corn
• 1 large egg
• ½ cup (1 stick) butter, melted
• ½ cup milk
• Optional: 1 tablespoon sugar if you want it sweeter

Instructions:

Preheat your oven to 350°F and grease an 8×8 or 9×9 baking dish.
In a large mixing bowl, whisk together the egg, melted butter, and milk.
Add the Jiffy mix, sweet corn, cream-style corn, and sugar (if using). Stir just until everything is combined.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 45–55 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and let it cool for 5–10 minutes. The pudding will firm up slightly as it cools.
Serve warm and enjoy.

Jennie’s Thoughts

This recipe brings back so many memories for me. It reminds me of holiday dinners where the food felt simple and comforting, and the table was full of dishes everyone in the family had made for years. Corn pudding was always one of those sides that didn’t look fancy, but it tasted like love. Warm, creamy, slightly sweet — the kind of thing that feels like home with every bite.

I love recipes that you don’t have to think about. You just mix, bake, and serve. And this one truly never fails. The smell alone — that buttery, sweet corn scent — makes the whole house feel cozy.

I also think there’s something magical about these simple, old-fashioned dishes. They remind us that comfort food doesn’t have to be complicated. It just has to taste good, make you feel safe, and bring everyone to the table. And this corn pudding does exactly that.