Every holiday table at The Pickled Farmhouse needs something warm, golden, and just a little sweet and this Corn Pudding checks every box. It’s soft and buttery like cornbread, but with a custardy texture that melts in your mouth.
Made with simple pantry staples – a box of Jiffy mix, sour cream, butter, and a little drizzle of honey. This recipe feels old-fashioned in the best way. It’s the kind of side dish that fits right next to roast chicken or turkey, and it’s just as welcome at a summer picnic as it is on your Thanksgiving or Christmas table.
Why You’ll Love This Recipe
- 5-minute prep: Stir, bake,done!
- One-bowl: No mixer, no fuss, minimal dishes.
- Perfect texture: Moist and creamy inside, lightly golden on top.
- Crowd-pleasing flavor: Sweet and buttery, with that little hint of honey.
Ingredients for Corn Pudding
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 1 can (15 ounce) whole kernel corn, drained
- 1 can (14.75 ounce) cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) melted butter
- 2 tablespoons honey
- 2 large eggs
- 1/2 teaspoon salt
How to Make Corn Pudding
Preheat oven to 350℉. Grease an 8×8 or 9×9 inch baking dish.
Mix the batter: In a large bowl, combine Jiffy mix, whole kernel corn, creamed corn, sour cream, melted butter, honey, eggs, and salt. Stir just until everything is incorporated. Don’t overmix.
Bake: Pour into the prepared baking dish and bake for 45 – 50 minutes, until the top is golden brown and the center is set.
Cool slightly: Let rest for 5 -10 minutes before serving.
Tips from My Farmhouse Kitchen
- Double it: This recipe disappears fast – double it for holidays or large gatherings.
- Softer texture: Bake covered with foil for the first 25 minutes to keep it extra moist.
- Add in: Fold in 1/2 cup shredded cheddar for a savory twist.
Serving Suggestions For Corn Pudding
Pair this warm corn pudding with:
- Oven-Roasted Rotisserie-Style Chicken
- Sourdough Herb Stuffing
- Creamy Stuffed Mushrooms
- Fresh cranberry sauce or honey butter on the side for that extra touch of cozy sweetness.
FAQ’s for Corn Pudding
Can I make this ahead of time? Yes. Bake it up to a day ahead, cover, and refrigerate. Warm in the oven at 300℉ for 20 minutes before serving.
Can I freeze corn pudding? You can! Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How do I know the center is set? The corn pudding is done when the center looks lightly golden and just set. It should jiggle slightly, like a soft custard, but not look wet. If you gently shake the pan and middle moves a little but the edges are firm, it’s perfect.
Make This Your New Holiday Tradition
This Corn Pudding reminds me of the dishes that always showed up on Grandma’s table. It’s simple, comforting, and made from what was on hand. It’s the kind of recipe that makes everyone ask for seconds (and the recipe!).
Golden, buttery, and kissed with a touch of honey. It’s holiday comfort food at its best.
Corn Pudding with Jiffy, Sour Cream & Honey
Ingredients
Method
- Preheat oven to 350℉. Grease an 8×8 or 9×9 inch baking dish.
- Mix the batter: In a large bowl, combine Jiffy mix, whole kernel corn, creamed corn, sour cream, melted butter, honey, eggs, and salt. Stir just until everything is incorporated. Don't overmix.
- Bake: Pour into the prepared baking dish and bake for 45 – 50 minutes, until the top is golden brown and the center is set.
- Cool slightly: Let rest for 5 -10 minutes before serving.
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Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
