City BBQ Corn Pudding Recipe With Jiffy Mix: Sweet Creamy Custard with Smoky Depth

This corn pudding elevates the classic with a smoky twist that delivers creamy custard texture every time. My pitmaster roots inspired adding a touch of depth to this beloved side.

Using Jiffy mix as the base, this dish comes together with minimal effort but maximum flavor. The result is a comforting, slightly sweet pudding with just enough complexity to stand out.

Ingredients for City Bbq Corn Pudding Recipe with Jiffy Mix

Pantry staples meet smoky BBQ inspiration in this creamy, comforting side dish.

[recipe_ingredient_scaler]

The Jiffy mix is your shortcut here—any grocery store carries it, usually near the muffin mixes. For the corn, Del Monte or Green Giant work great (just drain the whole kernel well). The smoked paprika is key for that BBQ pit flavor—Penzeys or McCormick have good options. I grab my cheddar from the deli counter and shred it myself (pre-shredded has anti-caking stuff that affects texture).

No smoked paprika? Regular paprika plus a tiny pinch of cayenne gets you close. Want it sweeter? Add another 2 tbsp sugar. Out of creamed corn? Blitz half the whole kernel corn in a blender for similar texture. The liquid smoke is optional but Wright’s brand is what I use when I want that extra depth (one tiny bottle lasts forever).

This pudding keeps 4-5 days in the fridge (if it lasts that long). Reheats great in the microwave—cover it loosely so it doesn’t dry out. Freezes for up to 3 months, though it’s best fresh. Leftovers make an awesome breakfast, trust me on that one.

Step-by-Step Instructions for City BBQ Corn Pudding With Jiffy Mix

This method guarantees a creamy custard with that signature smoky depth every time.

Step 1: Prepare the Corn Base

Drain the 1 can Whole Kernel Corn thoroughly in a colander, pressing with a spoon to remove excess liquid. In a large bowl, combine the drained corn with the 1 can Creamed Corn—don’t drain this one, as the liquid adds to the custard texture.

Stir in the 0.5 cup Sour Cream and 0.5 cup Unsalted Butter (make sure it’s melted but not hot). The mixture should look creamy with visible corn kernels. This base gives the pudding its rich, velvety consistency.

Step 2: Mix Dry and Wet Ingredients

In a separate bowl, whisk together the 1 box Jiffy Corn Muffin Mix, 0.25 cup Granulated Sugar, 1 tsp Smoked Paprika, 0.5 tsp Salt, and 0.25 tsp Black Pepper. The smoked paprika is key here—it delivers that BBQ flavor without overpowering.

Add the 2 whole Large Eggs, 0.25 cup Whole Milk, and 1 tsp Vanilla Extract to the corn mixture. Beat until just combined. Then fold in the dry ingredients gradually, stirring until no lumps remain. The batter will be thick but pourable.

Step 3: Add Cheese and Liquid Smoke

Gently fold in the 1 cup Sharp Cheddar Cheese—shredded from a block melts better than pre-shredded. The cheese should be evenly distributed but not fully melted yet. This ensures pockets of gooey cheddar in every bite.

Stir in the 0.5 tsp Liquid Smoke last. This is optional, but I always include it for that extra layer of smokiness. The aroma should remind you of a backyard BBQ, but not overpower the sweetness.

Step 4: Bake to Golden Perfection

Pour the batter into a greased 9×13-inch baking dish and smooth the top with a spatula. Bake at 350°F for 45-50 minutes, or until the center is set and the top is golden brown with a slight jiggle.

Let it rest for 10 minutes before serving. The pudding will firm up slightly but stay creamy. A toothpick inserted in the center should come out clean, with maybe a few moist crumbs.

Creative Variations of This city bbq corn pudding recipe with jiffy mix

Spicy Southwest Version

Add 1 diced jalapeño and ½ cup diced red bell pepper to the corn base for heat and color. Replace cheddar with pepper jack cheese and swap smoked paprika for 1 tbsp chipotle powder. The smoky heat pairs perfectly with grilled meats. 🌶️

Savory Herb Variation

Reduce sugar to 2 tbsp and add 1 tbsp fresh chopped rosemary and 1 tbsp fresh thyme (from my foraging spots). Top with ½ cup grated Parmesan before baking. This version shines alongside roasted chicken or pork.

Sweet Cornbread Style

Increase sugar to ½ cup and add ½ tsp cinnamon to the dry mix. Fold in ½ cup blueberries before baking for a dessert-worthy twist. Serve warm with honey butter for a crowd-pleasing finish.

Cheesy Bacon Upgrade

Cook 6 strips thick-cut bacon until crispy, then crumble into the batter. Use 1½ cups sharp cheddar and add 2 chopped green onions on top after baking. This is my go-to for local BBQ competitions.

The bacon adds a salty crunch that balances the pudding’s sweetness.

Lighter Cream Cheese

Replace sour cream with 8 oz cream cheese (softened) and use 2% milk instead of whole. The result is still creamy but with fewer calories. I often make this version for weekday dinners.