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Jiffy Corn Casserole Recipe

Renee' Groskreutz
Corn pudding is a creamy casserole that has the consistency of a thick pudding. It is an excellent side dish for a holiday or a BBQ. It is made with canned corn, sour cream, and butter. 
4.46 from 53 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 287 kcal

Ingredients
  

  • 8 oz box Jiffy cornbread mix
  • 15 oz can cream corn
  • 15 oz can whole kernel corn drained
  • 1 c sour cream
  • 1/2 c sharp cheddar cheese shredded
  • 1 egg
  • 1/2 stick butter
  • Optional: 4oz can green chilis drained
  • Cooking spray

Instructions
 

  • Drain the can of whole kernel corn. (Note, don't drain the creamed corn.)
  • Melt the butter.
  • Preheat oven to 350F.
  • Spray a 9" x 13" baking dish with cooking spray.
  • Mix all of the ingredients in a large bowl.
  • Add mixture to the prepared baking dish.
  • Bake for 35 minutes or until it is thickened and lightly brown.
  • Check center with a clean knife or toothpick. It should be wet but no batter should be clinging to the knife. (Note this dish should be the consistency of a thick pudding.)

Nutrition

Serving: 1gCalories: 287kcalCarbohydrates: 31gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 371mgFiber: 2gSugar: 8g
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