Looking for the perfect vegetable side dish to please a crowd? Jiffy Cornbread Pudding Casserole delivers the ultimate combination of sweet and savory comfort.
It’s quick to assemble and easily feeds a table full of family and friends.
Check out my full collection of easy recipes for Thanksgiving for more crowd-pleasing ideas.
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Recipe at a Glance
Prep: 10 min | Cook/Bake: 45 min | Difficulty: Easy
What it is: A creamy, lightly sweet Jiffy Cornbread Pudding Casserole made with classic Jiffy cornbread mix, whole-kernel corn, and creamed corn for a tender, custard-like texture with a golden, slightly crisp top.
Why you’ll love it: Quick to mix and bake, this side dish is a guaranteed crowd-pleaser. Perfect for family dinners, potlucks, or holiday feasts. It's a staple on our Thanksgiving table every year!
How to make it: Whisk together the cornbread mix, eggs, sour cream, butter, and both types of corn, then pour into a casserole dish and bake until puffed and golden. Serve warm for the best flavor and texture.
👉 Hosting Thanksgiving? Grab my Simple Thanksgiving Digital Cookbook—filled with classic recipes, time-saving tips, and printable guides to make planning and cooking your holiday meal stress-free and delicious.
Table of Contents
- Recipe at a Glance
- Corn Bread Pudding Casserole
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- More Vegetable Side Dish Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- Food Safety Tips
- 💬 Comments
Corn Bread Pudding Casserole
Mix the batter early: Combine all ingredients up to 24 hours in advance, cover tightly, and refrigerate. Give it a gentle stir before baking.
Assemble and store in the dish: Pour the batter into a prepared dish, then cover tightly with aluminum foil and refrigerate up to 24 hours. When ready to bake, remove from the refrigerator and allow the dish to sit at room temperature for about 30 minutes while the oven preheats and bake as directed.
Bake and reheat: You can fully bake the casserole a day ahead, then cool, cover, and refrigerate. Reheat at 325°F, covered with foil, for about 15–20 minutes until warmed through.
Looking for more vegetable side dishes for the holidays? Try my Candied Sweet Potatoes, Classic Thanksgiving Stuffing, and even my Asparagus Wrapped in Bacon. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Sour cream swap: Use plain Greek yogurt or full-fat plain yogurt for a similar creamy texture.
Corn options: Blend half of an extra can of regular corn (in addition to the can already listed) with a splash of milk until mostly smooth. Use this mixture in place of the creamed corn and still add the full can of regular corn called for in the recipe.
Add-ins for flavor: Stir in 1 cup of shredded cheddar cheese, a handful of diced jalapeños, or a few tablespoons of chopped green onions for a savory twist. Check out my recipe for Cheesy Corn Pudding!
Extra sweetness: For a slightly sweeter casserole, add 1–2 tablespoons of honey or maple syrup to the batter.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Whisk the eggs together. Then add the melted butter and whisk again.
Step 2: Mix in the sour cream, corn muffin mix, cream style corn, and whole kernel corn together. Mix just until combined.
Step 3: Grease an 8x8-inch baking dish using either butter or non-stick baking spray. Then add the batter and spread evenly.
Step 4: Bake at 350°F for 50-55 minutes, You'll know it's done when the edges are golden brown and the center is set.
Step 5: Allow the casserole to slightly cool before serving.
Insider Tips from My Kitchen to Yours
✔️ DO let the filled casserole dish rest at room temperature while the oven preheats; this gentle warm-up prevents thermal shock.
❌ DO NOT skip draining the regular corn—extra liquid can make the pudding watery and affect the custardy texture.
Storage & Serving Tips
Refrigerate: Cover leftovers and store in the refrigerator for up to 4 days.
Freezer: Wrap cooled casserole tightly in plastic wrap and foil; freeze for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator, then reheat covered with foil at 325°F for about 20 minutes or until warmed through.
Serving Tips: Sprinkle with chopped fresh parsley or chives before serving for a pop of color and added flavor.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes—drain the regular whole-kernel corn, but do not drain the creamed corn. The liquid from creamed corn is needed for the creamy, custard-like texture, while the extra liquid from whole-kernel corn can make the casserole too wet.
Yes, you can use frozen corn in place of the canned whole-kernel corn—just be sure to thaw it completely and drain off any excess water first. Keep the creamed corn as written; you still need that for the creamy texture.
More Vegetable Side Dish Recipes You'll Love!
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📖 Recipe Card
Jiffy Cornbread Pudding Casserole
Video
Ingredients
- ½ cup butter, melted & cooled
- 2 eggs
- 1 cup sour cream
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 1 (14.75 ounce) can cream style corn
- 1 (15.25 ounce) can whole kernel corn, drained
Equipment
- Measuring Cups
Method
- Preheat your oven to 350°F. Lightly grease an 8x8-inch baking dish with nonstick spray and set it aside.
- In a large mixing bowl, whisk the eggs until just combined. Add the melted butter and whisk again until smooth.
- Stir in the sour cream, corn muffin mix, cream-style corn, and whole kernel corn until just combined. Avoid over mixing for the best texture.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 50-55 minutes, or until the edges are golden brown and the center is set. The middle may have a slight jiggle but should not be overly wobbly.
- Let it cool for a few minutes before serving.
Nutrition
Notes
- Let the filled casserole dish sit at room temperature while the oven preheats so it warms up gradually and avoids cracking.
- Do not drain the can of regular corn; the extra moisture helps keep the casserole soft and custardy.
- Mix the batter just until combined to keep the texture tender.
- Cover and refrigerate leftovers for up to 4 days.
- Prepare the casserole up to 24 hours ahead, cover tightly, and refrigerate; let it warm at room temperature while the oven preheats before baking.
- Reheat leftovers covered with foil at 325°F for about 20 minutes or until warmed through.
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Food Safety Tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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