Corn Pudding Recipe Jiffy: Old-Fashioned Creamy Custard Side

This classic side dish brings nostalgic comfort to any meal with its creamy texture and sweet corn flavor.

Using Jiffy mix as a base, this recipe transforms simple ingredients into a rich, custard-like pudding that pairs perfectly with holiday dinners or Sunday suppers.

Ingredients for Corn Pudding Recipe Jiffy

Simple pantry staples create this nostalgic, custard-like side everyone loves at the table.

The Jiffy mix is non-negotiable here—any grocery store carries it, and the 8.5 oz box is the standard. For the canned corn, Del Monte or Green Giant both work well; cream-style gives that signature texture while whole kernel adds sweet bursts. Use whole milk (not skim) for the richest custard. The butter should be unsalted so you control the seasoning. Most of these you probably have already.

Out of cream-style corn? Blend half the whole kernel corn to approximate the texture. No whole milk? Half-and-half at half the quantity plus water works, but the pudding won’t be as lush. For a slightly sweeter version, vanilla almond milk adds nice depth. The sugar can be reduced by half if you prefer less sweetness—just don’t omit it entirely (it balances the corn’s earthiness).

Bake immediately after mixing for best rise. Leftovers keep 4-5 days refrigerated and reheat beautifully. For make-ahead, mix dry and wet ingredients separately the night before, then combine and bake when ready. Always store covered.

Step-by-Step Instructions for Corn Pudding Recipe Jiffy

Here’s the method for achieving a perfectly creamy custard texture with a golden top.

Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 350°F. While the oven heats, lightly grease a 9×13-inch baking dish with a thin layer of the 0.25 cup unsalted butter. This ensures the pudding won’t stick and adds a subtle richness to the base.

I prefer using a glass or ceramic dish for even heat distribution. The butter should be melted and cooled slightly before incorporating it into the batter later. Set the prepared dish aside while you mix the ingredients.

Step 2: Combine Wet and Dry Ingredients Separately

In a large mixing bowl, whisk together the 1 cup whole milk, 2 whole large eggs, 0.25 cup granulated sugar, 1 tsp vanilla extract, and the remaining melted 0.25 cup unsalted butter. Blend until the mixture is smooth and the sugar begins to dissolve.

In a separate bowl, sift together the 1 box Jiffy Corn Muffin Mix, 0.25 cup all-purpose flour, 0.5 tsp salt, and 1 tsp baking powder. Sifting removes lumps and helps distribute the leavening agents evenly for a consistent rise.

Step 3: Incorporate the Corn and Finalize the Batter

Drain the 1 can canned whole kernel corn thoroughly, then fold it into the wet mixture along with the undrained 1 can canned cream-style corn. The cream-style corn adds moisture and a velvety texture, while the whole kernels provide bursts of sweetness.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing—lumps are fine and will dissolve during baking. The batter will be thick but pourable, with visible flecks of corn throughout.

Step 4: Bake Until Golden and Set

Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake in the preheated 350°F oven for 45-50 minutes, or until the top is golden brown and the center is just set. A toothpick inserted into the center should come out clean or with a few moist crumbs.

The pudding will rise slightly and develop a delicate crust on top. If the edges begin to brown too quickly, tent the dish loosely with aluminum foil. The custard will continue to set as it cools, so remove it from the oven just as the center loses its jiggle.

Step 5: Cool Slightly Before Serving

Let the corn pudding rest for 10-15 minutes before serving. This allows the custard to firm up slightly, making it easier to slice. The texture should be creamy and moist, with a subtle sweetness balanced by the richness of the butter and milk.

Serve warm, as the contrast between the warm custard and the slightly crisp top is ideal. Leftovers can be reheated in the oven or microwave, though the texture is best fresh from the oven.

Make-Ahead Tips for This Recipe

⏰ Week Before

Get a head start by gathering non-perishable ingredients like Jiffy corn muffin mix and canned corn. Check your pantry for baking staples like sugar, eggs, and butter. This ensures you won’t be scrambling for missing items later. Pro tip 💡: Store canned corn in a cool, dry place until ready to use.

🥘 Day Before

Prep the wet and dry ingredients separately and store them in airtight containers in the fridge. Mix the eggs, milk, and melted butter in one bowl, and combine the Jiffy mix and sugar in another. This cuts assembly time in half on the big day. Pro tip 🎯: Let refrigerated ingredients sit at room temperature for 30 minutes before baking for even cooking.

🔥 Day Of

Combine the prepped wet and dry mixtures, fold in the canned corn, and pour into a greased baking dish. Bake as directed, but keep an eye on the edges—they tend to brown first. If making ahead, assemble the pudding and refrigerate (unbaked) for up to 2 hours before baking.

✨ Last-Minute Tasks

Add a sprinkle of paprika or chopped herbs on top for a pop of color and flavor right before serving. If the pudding has been refrigerated before baking, add 5-10 extra minutes to the cook time to ensure it’s fully set. Pro tip 🌡️: Use a toothpick to test doneness—it should come out clean!