Zany as it sounds, sometimes the best culinary creations come from what’s NOT in the bowl. Zero sour cream? Zilch problem! This Jiffy corn pudding proves that creamy dreaminess doesn’t require dairy drama, delivering a side dish so comforting it might just hug you back from the inside.
Why This Recipe Works
- Evaporated milk steps in as the creamy superhero, bringing rich texture without the tangy attitude of sour cream
- Jiffy corn muffin mix acts as your culinary wingman, providing perfect structure while whispering sweet cornbread secrets throughout
- The egg ensemble creates a custardy foundation that holds everything together like a well-rehearsed Broadway cast
- Butter makes everything better, playing the role of rich aunt who spoils the dish with luxurious flavor
- Whole kernel corn and creamed corn perform a textural duet that keeps your taste buds guessing with every delightful bite
Ingredients
- 2 boxes Jiffy corn muffin mix (because one is never enough for proper corn worship)
- 2 large eggs, beaten until they’ve forgotten they ever had shells
- 1 can (12 oz) evaporated milk, the unsung hero of dairy alternatives
- 1/2 cup (1 stick) unsalted butter, melted into golden submission
- 1 can (15 oz) cream-style corn, the spreadable joy of summer
- 1 can (15 oz) whole kernel corn, drained of its canned ambitions
- 1 tablespoon granulated sugar, for that subtle sweet whisper
- 1/2 teaspoon salt, the flavor conductor
- 1/4 teaspoon black pepper, because even comfort food needs a little edge
Equipment Needed
- 9×13 inch baking dish (the stage for our corn symphony)
- Large mixing bowl (big enough for dreams and ingredients)
- Whisk (your magic wand for smooth batter)
- Measuring cups and spoons (precision is key, even in chaos)
- Can opener (the key to canned treasure)
- Oven (the transformation chamber)
Instructions
Preheat and Prepare Your Stage
Crank that oven to 350°F and let it warm up like it’s getting ready for the most important performance of its life. Meanwhile, grab your 9×13 baking dish and give it a generous butter greasing—we’re talking slather it like you’re protecting precious family heirlooms. This isn’t just about non-stick insurance; it’s about creating that beautiful golden crust that’ll make your neighbors suddenly remember they need to borrow sugar. The butter should coat every surface, including the corners where flavor likes to hide. Pro tip: use about a tablespoon of softened butter and spread it with a pastry brush or your fingers (if you’re feeling primal). The oven should be fully preheated before you even think about sliding that dish in—we want immediate action, not lukewarm disappointment.
The Great Batter Mix-Off
In your large mixing bowl—think of it as the VIP lounge for ingredients—combine both boxes of Jiffy corn muffin mix with the evaporated milk. Whisk them together like you’re conducting a symphony of simplicity. The mixture will be thick and slightly lumpy at first, but keep whisking until it smooths out into a pale yellow dream. Now add the beaten eggs, melted butter, sugar, salt, and pepper. The butter should be cooled slightly so it doesn’t cook the eggs on contact—we’re making pudding, not scrambled egg surprise. Whisk vigorously for about 2 minutes until everything is beautifully incorporated and the batter has the consistency of happy pancake batter. You should see no streaks of dry mix, just uniform corn-colored perfection waiting to become something magical.
Corn Carnival Integration
Now for the main event: fold in both cans of corn—the cream-style and the drained whole kernels. Use a spatula and gentle, sweeping motions as if you’re tucking clouds into bed. The cream-style corn will loosen the batter while the whole kernels provide delightful pops of texture. Mix just until combined—overmixing is the enemy of tender pudding, much like overthinking is the enemy of good decisions. You’ll notice the batter becomes slightly thinner and speckled with golden corn jewels. Scrape down the sides of the bowl to ensure no ingredient feels left out of the party. The final mixture should pour easily but still have body—think of it as corn batter with aspirations of greatness.
The Golden Transformation
Pour your completed batter into the prepared baking dish and use your spatula to spread it evenly into all corners. The surface should be smooth and uniform, like a corn-filled canvas waiting for its masterpiece moment. Place it in the center of your preheated 350°F oven and set your timer for 45 minutes. Don’t even think about opening that oven door for at least 35 minutes—we’re building steam and structure here! At the 45-minute mark, check for doneness: the edges should be golden brown and pulling away from the sides, and a toothpick inserted in the center should come out clean or with moist crumbs (not wet batter). If needed, bake another 5-10 minutes until perfectly set.
The Patient Waiting Game
Remove your gorgeous golden creation from the oven and place it on a wire rack. Here’s where willpower becomes your best friend: let it rest for at least 15-20 minutes before serving. This isn’t just torture—it’s science! The pudding needs time to set properly, allowing the starches to fully absorb moisture and the structure to firm up. If you cut into it immediately, you’ll have corn soup (which sounds interesting but isn’t what we’re going for). The top will develop a beautiful slight crust while the interior remains creamy. Serve warm, watching as it holds its shape on the spoon but still jiggles slightly, like a well-set custard that knows its worth.
Tips and Tricks
If you want to take your corn pudding from great to “where have you been all my life” status, consider these advanced maneuvers. For extra creaminess without sour cream, swap half the evaporated milk with heavy cream—this creates an almost scandalously rich texture that’ll make people question your life choices in the best way possible. Want crispy edges? Bake in a cast iron skillet instead of a baking dish—the even heat distribution creates magical crust formation that’ll have people fighting for corner pieces. For herb enthusiasts, add 2 tablespoons of fresh chopped chives or thyme during the final mixing stage—the subtle freshness cuts through the richness like a well-timed joke at a serious dinner party.
Storage is simple but crucial: cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. Reheating requires finesse—add a tablespoon of milk or cream before microwaving in 30-second intervals, stirring between each, to restore creaminess. For larger portions, reheat in a 300°F oven covered with foil for 15-20 minutes. Freezing is possible but changes texture slightly—thaw overnight in refrigerator before reheating. If your pudding seems too wet after baking, you likely underbaked—return to oven for additional 10-minute intervals until properly set. Too dry? Drizzle with melted butter before serving to add moisture back.
Presentation matters more than we admit—garnish with fresh parsley or paprika for color contrast that says “I care about aesthetics” without being pretentious. Serving for holidays? Bake in individual ramekins for personal puddings that make guests feel special. For extra flavor depth, brown your butter before adding it to the batter—this nutty, caramelized complexity elevates the entire dish from comfort food to culinary art. Remember that altitude affects baking—above 3,000 feet, increase oven temperature by 25°F and check for doneness 5-10 minutes earlier. The beauty of this recipe is its flexibility—it forgives minor mistakes but rewards attention to detail.
Recipe Variations
- Southwest Fiesta Version: Add 1 cup shredded pepper jack cheese, 1 diced jalapeño (seeds removed for mild heat), 1 teaspoon cumin, and 1/2 teaspoon chili powder. The cheese creates gooey pockets of joy while the spices bring a party to your palate that’ll have your taste buds doing the cha-cha.
- Bacon Lover’s Dream: Mix in 1 cup cooked crumbled bacon and 1/2 cup chopped green onions. The smoky saltiness of bacon pairs with corn like long-lost lovers reunited, while green onions provide fresh contrast that keeps each bite interesting.
- Herb Garden Elegance: Fold in 1/4 cup each fresh chopped parsley, chives, and dill plus the zest of one lemon. This transforms humble corn pudding into something you’d serve to royalty—bright, fresh, and sophisticated without losing its comforting soul.
- Cheesy Corn Bliss: Add 1 cup sharp cheddar cheese and 1/2 cup grated Parmesan. The cheddar brings familiar comfort while Parmesan adds salty complexity that makes each bite more compelling than the last.
- Sweet Corn Dessert: Increase sugar to 1/2 cup, add 1 teaspoon vanilla extract and 1/2 teaspoon cinnamon. Serve warm with vanilla ice cream for a dessert that blurs the line between side dish and legitimate reason to skip dinner entirely.
Frequently Asked Questions
Can I use fresh corn instead of canned?
Absolutely! For fresh corn glory, you’ll need about 3 cups of kernels cut from 4-5 ears of corn. Blanch the kernels in boiling water for 2 minutes first to tenderize them, then proceed with the recipe. The texture will be slightly different—more toothsome and corny—but equally delicious. For the cream-style component, puree 1 cup of the blanched kernels with 1/2 cup heavy cream until smooth. This fresh approach gives you bragging rights at potlucks and that satisfying feeling of having personally defeated every kernel.
What can I substitute for evaporated milk?
If evaporated milk has ghosted your pantry, several stand-ins await their moment. Half-and-half works beautifully for similar richness, or combine 1 cup whole milk with 1/2 cup heavy cream for luxury mode. For dairy-free dreams, canned coconut milk (not light) provides amazing creaminess with subtle tropical notes that surprisingly complement corn. Even whole milk alone will work in a pinch, though the texture will be slightly less decadent. The key is maintaining that liquid-to-dry ratio that gives pudding its signature custard-like texture.
Why did my corn pudding turn out watery?
Watery pudding usually results from underbaking or inaccurate measuring. Oven temperatures can be deceptive liars—invest in an oven thermometer to ensure 350°F means business. Also, make sure you’re properly draining the whole kernel corn; that liquid adds unwanted moisture. If using frozen corn, thaw completely and pat dry with paper towels. The pudding should jiggle slightly when done but not slosh—think firm Jell-O rather than soup. If yours is watery, return to oven for additional 10-minute intervals until properly set.
Can I make this recipe ahead of time?
You absolutely can—in fact, it often tastes better the next day after flavors have mingled like old friends at a reunion. Prepare the batter up to 24 hours ahead, cover tightly, and refrigerate. The baking time may increase by 5-10 minutes since you’re starting with cold batter. For fully baked pudding, it reheats beautifully—cover with foil and warm at 300°F for 20-25 minutes. The make-ahead magic means you can actually enjoy your own party instead of being stuck in the kitchen.
Is this corn pudding sweet or savory?
This recipe walks the delicious tightrope between sweet and savory like a culinary acrobat. The natural sweetness of corn and hint of sugar balance against the savory notes of butter, salt, and pepper. It’s that beautiful ambiguity that makes it equally at home next to ham at Easter or turkey at Thanksgiving. The Jiffy mix brings slight sweetness while the eggs and butter keep it grounded in savory territory. Think of it as the Switzerland of side dishes—pleasing everyone without taking sides.
Summary
This Jiffy corn pudding proves that creamy perfection needs no sour cream, delivering comfort in every spoonful with evaporated milk magic and corn in double trouble. Simple ingredients transform into golden, custardy bliss that makes any meal feel like a celebration.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
