Recipe for Corn Pudding Using Jiffy Mix: Sweet Custard With a Moist Crumb

This custard-style pudding transforms a simple Jiffy mix into something extraordinary with minimal effort. The secret lies in the perfect balance of eggs and milk to create that signature moist texture.

With just a few additional ingredients, you’ll achieve a dish that’s sweet, creamy, and impossible to resist. The oven does most of the work, ensuring consistent results every time.

Ingredients for Recipe for Corn Pudding Using Jiffy Mix

Transform a box of Jiffy mix into decadent custard pudding with these pantry staples.

The Jiffy mix is the foundation—any 8.5 oz box works, but check the expiration date (old leavening agents lose potency). Whole milk is non-negotiable for that ultra-creamy texture; skim or 2% yields a thinner result. For the butter, Land O’Lakes or Kerrygold are reliable. Sour cream should be full-fat (Breakstone’s or Daisy brands maintain thickness).

No whole milk? Half-and-half plus a splash of cream rescues the richness. Out of sour cream? Full-fat Greek yogurt at equal volume works. For a lighter version, evaporated milk replaces both milk and sour cream (use 1 1/3 cups total). Vanilla extract can be swapped with almond extract at one-fourth the amount for a different flavor profile.

Bake immediately after mixing for best rise. Leftovers keep 3-4 days refrigerated. Reheat portions in the microwave with a splash of milk to restore creaminess. Freezes poorly—texture separates upon thawing.

Step-by-Step Instructions for Corn Pudding Using Jiffy Mix

This method ensures a custard-like texture with a perfectly moist crumb every time.

Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 350°F to ensure even baking from the start. I always use a 9×13-inch baking dish for this recipe, as it provides the ideal depth for a custardy pudding rather than a dense casserole.

Lightly grease the dish with some of the 0.33 cup Unsalted Butter to prevent sticking. This also adds a subtle richness to the finished dish. The butter should be melted and cooled slightly before using, as hot butter can cook the eggs prematurely when combined.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, combine the 2 whole Large Eggs, 1.33 cups Whole Milk, 0.33 cup Granulated Sugar, remaining melted Unsalted Butter, 1 tsp Vanilla Extract, and 0.25 tsp Salt. Whisk vigorously until the mixture is smooth and the sugar begins to dissolve.

Next, add the 0.5 cup Sour Cream and whisk again until fully incorporated. The sour cream adds a subtle tang that balances the sweetness while contributing to the pudding’s signature creamy texture.

Step 3: Incorporate the Dry Ingredients and Corn

Gradually add the 1 box Jiffy Corn Muffin Mix and 2 tbsp All-Purpose Flour to the wet mixture, whisking just until no dry streaks remain. Avoid overmixing, as this can lead to a dense pudding rather than a light, custardy one.

Fold in the 1 can Cream-Style Corn (drained slightly) using a spatula. The corn will settle slightly during baking, so ensure it’s evenly distributed throughout the batter. The flour helps stabilize the pudding, giving it structure without compromising moisture.

Step 4: Bake Until Set but Still Jiggly

Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake at 350°F for 45-55 minutes, or until the edges are golden brown and the center is just set with a slight jiggle when gently shaken.

The pudding will continue to set as it cools, so resist the urge to overbake. A toothpick inserted into the center should come out with a few moist crumbs clinging to it—this ensures the final texture is moist rather than dry or rubbery.

Step 5: Cool and Serve Warm

Remove the pudding from the oven and let it cool in the dish for 10-15 minutes before serving. This brief rest allows the custard to set fully while retaining its tender, moist crumb.

Serve warm, as the pudding is at its peak texture straight from the oven. For the best results, use a spoon to scoop portions, as this dish is intentionally soft and custard-like. The contrast of the slightly crisp edges and creamy center makes it irresistible.

Dietary Considerations for This recipe for corn pudding using jiffy mix

Keto-Friendly Options

For a keto-friendly version, swap Jiffy mix for a low-carb cornmeal blend or almond flour. Use sugar-free sweetener like erythritol or allulose instead of regular sugar. Heavy cream or coconut milk can replace milk to reduce carbs further.

Gluten-Free Modifications

Jiffy mix contains wheat, so opt for a gluten-free cornbread mix (e.g., Krusteaz or Bob’s Red Mill). Ensure all additional ingredients, like baking powder, are certified gluten-free to avoid cross-contamination.

Allergen Information

This recipe typically contains dairy (milk, butter) and eggs. For dairy-free, use plant-based milk (almond, oat) and vegan butter. For egg-free, try flax eggs or a commercial egg substitute.

Vegetarian Adjustments

The classic recipe is vegetarian, but for vegan needs, replace dairy and eggs as noted above. A flax egg (1 tbsp ground flax + 3 tbsp water) works well to maintain texture.

Low-Sodium Alternatives

Reduce sodium by using unsalted butter and omitting added salt. Choose a low-sodium Jiffy mix or make your own blend with controlled salt levels. Fresh herbs can add flavor without extra sodium.