recipe for corn pudding with jiffy
The Best recipe for corn pudding with jiffy
What I love most about this recipe is how it’s a great way to use up fresh corn on the cob or canned corn without any waste. The Jiffy mix takes all the guesswork out of the baking process, so you don’t have to worry about measuring or timing—just dump the ingredients in, mix it up, and let it bake. My family loves how it’s naturally sweetened with the corn itself, but I also add a little honey or maple syrup if we want extra richness. It’s not overly heavy, but it’s still satisfying, making it a great option for those who want something light but still indulgent. Plus, it’s packed with nutrients—corn is a good source of fiber, vitamins, and antioxidants, and the dairy in the mix provides calcium and protein. It’s a simple, wholesome dish that’s just as good for the soul as it is for the body. And honestly, there’s nothing like the smell of freshly baked corn pudding wafting through the house to make everything feel cozy and warm.
Classic Jiffy Corn Pudding
A creamy, comforting dessert made with a quick Jiffy biscuit dough and rich corn pudding sauce. Perfect for a cozy evening treat!
🥘Ingredients
- 1 box (10.5 oz) Jiffy Cornmeal Biscuit Mix
- 1 cup water
- 1 tbsp melted butter
- 1 cup cornmeal
- 1 cup milk
- 1 cup evaporated milk
- 1 cup heavy cream
- 1 cup unsweetened corn syrup
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish. -
2
Follow the Jiffy biscuit mix instructions to prepare the dough. Mix water and melted butter with the biscuit mix until combined. Press dough evenly into the prepared baking dish. -
3
In a large bowl, whisk together cornmeal, milk, evaporated milk, heavy cream, corn syrup, vanilla extract, salt, cinnamon, and nutmeg until smooth. -
4
Pour the sauce evenly over the dough in the baking dish. Bake for 35–40 minutes, or until the top is golden brown and the center is set. -
5
Let the pudding cool slightly before slicing and serving. Enjoy warm or at room temperature.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe baking dish (8×8 inches)
- Mixing spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add 1 tbsp butter to the sauce mixture.
- Substitute half the heavy cream with Greek yogurt for a lighter texture.
- Serve with a dollop of whipped cream or a sprinkle of cinnamon for garnish.
Substitutions
- Use whole wheat Jiffy mix for a healthier base.
- Replace corn syrup with maple syrup if preferred.
Watch Video Of How Classic Jiffy Corn Pudding Works
❓ Frequently Asked Questions About Jiffy Corn Pudding
What is the best way to prepare Jiffy Corn Pudding for the first time?
To make the best Jiffy Corn Pudding, first ensure your Jiffy corn pudding mix is fully thawed and dry. Follow the package instructions to mix the ingredients thoroughly, including the corn pudding mix with cold water, milk, and a pinch of salt. Pour the mixture into a greased baking dish, then bake in a preheated oven at 180°C (350°F) for 40-45 minutes, or until set. Let it cool slightly before serving.
—
Can I use different types of milk in Jiffy Corn Pudding?
Yes, you can substitute regular milk with alternatives like almond milk, coconut milk, or even evaporated milk for a creamier texture. However, for the best results, stick to whole milk or a mix of whole and skim milk to achieve the classic pudding consistency. If using non-dairy milk, you might need to adjust the baking time slightly.
—
How do I prevent Jiffy Corn Pudding from being too runny?
To avoid a runny pudding, ensure you’re using the correct ratio of liquid to mix—follow the package instructions precisely. If the mixture looks too thick after mixing, add a little more milk gradually while stirring. Also, make sure the baking dish is well greased to prevent sticking. Overmixing after adding the liquid can also make it gummy, so stir just until combined.
—
Can I make Jiffy Corn Pudding ahead of time and store it?
Yes, you can prepare Jiffy Corn Pudding in advance and store it properly. Let it cool completely, then refrigerate in an airtight container for up to 3 days. To reheat, warm it gently in the microwave or oven until warm and creamy. Avoid reheating it in the microwave too frequently, as it can make the texture grainy. For longer storage, you can freeze it for up to 3 months, but thawing in the fridge and reheating is recommended.
—
What toppings work best with Jiffy Corn Pudding?
Jiffy Corn Pudding pairs well with a variety of toppings! Classic choices include fresh berries (strawberries, blueberries), whipped cream, caramel sauce, or a drizzle of honey. For a savory twist, try adding a sprinkle of cinnamon, nutmeg, or a dollop of vanilla ice cream. You can also mix in chopped nuts like walnuts or pecans for added crunch.
