Corn Pudding Recipe Jiffy: Moist Custard With Golden Top

This baked side dish transforms humble ingredients into a moist custard with a perfectly golden top. The secret lies in balancing the sweetness of corn with a rich, creamy base.

Using Jiffy mix as a foundation simplifies the process while delivering consistent results. The texture is custard-like yet light, making it an ideal companion to any meal.

Ingredients for Corn Pudding Recipe Jiffy

Simple pantry staples create this creamy, golden side dish with ease.

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The Jiffy mix provides the perfect foundation—any 8.5 oz box works, but check the expiration date as old mixes lose leavening power. Cream style corn is essential for that custardy texture; generic brands at Walmart or Kroger are identical to name brands. Use full-fat milk here (2% works in a pinch) for the richest result. The butter should be high-quality like Land O’Lakes for best flavor.

No cream style corn? Blend one can of whole kernel corn until smooth as a substitute. For a lighter version, evaporated milk replaces whole milk at a 1:1 ratio. Out of Jiffy mix? Cornmeal plus flour and leavening works but requires more precision. The sugar can be reduced by half if you prefer less sweetness, and brown sugar adds depth if you’re feeling fancy.

This pudding stays moist for 3-4 days refrigerated in an airtight container. Reheat portions in the microwave with a damp paper towel cover. For make-ahead, assemble the batter the night before and bake in the morning—add 5 minutes to the cooking time. Freezes beautifully for up to 2 months if wrapped tightly.

Step-by-Step Instructions for Corn Pudding

Follow this method precisely for a custardy texture with a perfectly golden top.

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the Jiffy Corn Muffin Mix, all-purpose flour, baking powder, granulated sugar, and salt until fully combined. This ensures even distribution of leavening agents and prevents pockets of concentrated salt or sugar in the final dish.

The flour and baking powder reinforce the structure, creating that ideal balance between custard and cake. I always sift the flour first to eliminate lumps, but if you’re short on time, a thorough whisking achieves the same result.

Step 2: Combine Wet Ingredients and Corn

In a separate bowl, beat the 2 whole Large Eggs lightly, then whisk in the 1 cup Whole Milk, melted unsalted butter, and vanilla extract until smooth. The eggs should be fully incorporated with no visible streaks for a uniform custard base.

Stir in the 1 can Whole Kernel Corn (drained) and 1 can Cream Style Corn (undrained) until evenly distributed. The cream style corn adds moisture and richness, while the whole kernel corn provides texture. The mixture should look slightly thick but pourable.

Step 3: Fold and Transfer to Baking Dish

Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined. Overmixing develops gluten, which would make the pudding dense instead of tender. A few small lumps are fine—they’ll dissolve during baking.

Transfer the batter to a greased 8×8-inch baking dish or similar-sized casserole. Smooth the top with a spatula, but don’t press down too hard. The batter should be slightly mounded in the center, which helps create that desirable golden top.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F. Bake the pudding for 45-50 minutes, or until the edges are set and the center is just slightly jiggly. The top should be deep golden brown with a few darker spots—this indicates proper caramelization of the sugars.

I check for doneness by inserting a knife into the center. It should come out mostly clean with just a few moist crumbs clinging to it. If it’s still wet, give it another 5-10 minutes—overbaking will dry it out, but underbaking will result in a soupy texture.

Step 5: Rest and Serve Warm

Remove the pudding from the oven and let it rest for 10-15 minutes before serving. This allows the custard to set fully and makes it easier to portion. The pudding will deflate slightly as it cools, which is normal.

Serve warm, as the texture is best when freshly baked. Each portion should have a creamy interior with a slightly crisp top layer. For maximum moisture, cover any leftovers tightly and reheat gently in the microwave with a damp paper towel over the top.

Make-Ahead Tips for This Dish

Overnight Assembly

Mix the dry ingredients and wet ingredients separately the night before. Cover both bowls tightly with plastic wrap and refrigerate. Combine and fold them together in the morning, then bake as directed. I add 5 extra minutes to the bake time since the batter starts cold. 💡

Batter Prep Ahead

You can combine everything into one bowl and refrigerate the batter for up to 12 hours. The baking powder begins reacting immediately, so don’t let it sit longer. Stir briefly before baking to redistribute ingredients that may have settled.

Bake and Freeze

Bake the pudding completely, let it cool, then wrap individual portions in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the microwave with a damp paper towel. ❄️

Room Temperature Ingredients

If prepping ahead, use room temperature eggs and milk the next morning. Cold ingredients can cause the butter to clump, creating uneven texture. I set mine out 30 minutes before combining to ensure smooth integration.

Portion Control

Bake in a greased muffin tin for individual servings. These portion perfectly for meal prep and reheat in 30-45 seconds in the microwave. The edges get slightly crispier, which I love for contrast against the creamy center.

Frequently Asked Questions