This Corn Pudding with Jiffy Mix takes a classic comfort food and makes it a little more flavorful with crispy bacon, fresh jalapeños, and pepper Jack cheese. The center stays soft and creamy while the edges bake up beautifully golden.
Jump to Recipe
Why This Recipe Works
I love making this Corn Pudding with Jiffy Mix because it’s creamy, cheesy, and packed with sweet corn, crispy bacon, and just the right amount of heat!
- Perfect Balance of Sweet and Spicy: The sweet corn and hot honey pair beautifully with fresh jalapeños and mild green chiles. Every bite has a little sweetness, a gentle kick, and plenty of savory flavor.
- Soft and Creamy Texture: The combination of cream-style corn, sour cream, and melted butter keeps this pudding wonderfully moist and tender. It has that comforting, homemade feel I love in dishes like Gordon Ramsey Shepherd’s Pie.
- Easy to Make with Jiffy Mix: Using a box of Jiffy Corn Muffin Mix makes this recipe so simple. Everything comes together in one bowl, and there’s no need for complicated steps or special equipment.
- Loaded with Bacon and Cheese: Crispy bacon adds a smoky, salty flavor, while pepper Jack cheese melts right into the creamy corn mixture. If you love hearty, savory recipes like my Easy Chicken Chebureki, this corn pudding is another delicious dish to try.
- Perfect for Family Gatherings: I love serving this corn pudding at holiday dinners, potlucks, and backyard barbecues. It’s easy to prepare in a large baking dish, and a drizzle of hot honey with extra crispy bacon on top makes it even better!
Tried this recipe? I’d ❤️ for you to come back and rate it. Your feedback means so much!
Ingredients
- Jiffy Corn Muffin Mix – One 8.5-ounce box makes the base of this corn pudding. It adds a slightly sweet cornbread flavor and helps give the pudding structure while keeping it soft and tender.
- Whole-Kernel Corn – Adds natural sweetness and little bursts of corn in every bite. I use canned corn for convenience, but thawed frozen corn works just as well. Make sure to drain it well.
- Cream-Style Sweet Corn – This is one of the key ingredients for that creamy, moist texture. It adds sweetness and helps keep the pudding soft without making it dry.
- Full-Fat Sour Cream – Gives the corn pudding a rich, creamy consistency with a slight tang that balances the sweetness. I recommend full-fat sour cream, but plain Greek yogurt is a good substitute.
- Hot Honey – Adds a delicious balance of sweetness and gentle heat. I like starting with 1 tablespoon and adding more depending on how sweet and spicy I want the pudding. Regular honey with a pinch of red pepper flakes works too.
- Bacon – Crispy, crumbled bacon adds a smoky, savory flavor that pairs beautifully with the sweet corn. I like cooking it until golden and crispy, then saving a little for topping.
- Fresh Jalapeños – Finely diced jalapeños give the corn pudding a fresh, slightly spicy kick. Remove the seeds and membranes for a milder flavor, or leave some in if you enjoy extra heat.
- Mild Green Chiles – One 4-ounce can adds a mild pepper flavor without overpowering the sweetness of the corn. They blend nicely into the creamy mixture.
- Pepper Jack Cheese – Adds a creamy, melty texture with a little extra heat. I prefer freshly shredded pepper Jack because it melts smoothly. Monterey Jack or mild cheddar are great substitutes if you want less spice.
- Chopped Chives (Optional) – Fresh chives add a mild onion flavor and a pop of color to the finished corn pudding. You can also use finely chopped green onions.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare: Preheat the oven to 350°F and grease a 9 × 13-inch baking dish.
- Mix the batter: Whisk together the butter, eggs, sour cream, and hot honey. Stir in both cans of corn, then fold in the Jiffy mix.
- Add the fillings: Fold in the jalapeños, green chiles, bacon, and cheese, reserving some bacon and cheese for topping. Season with salt and pepper, then spread in the baking dish.
- Bake and serve: Top with the reserved cheese and bake for 40–50 minutes, until golden and set. Rest for 10 minutes, then garnish with bacon, chives, hot honey, and flaky salt.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Cheese Options: I love using pepper Jack cheese for its creamy texture and mild heat, but sharp cheddar, Monterey Jack, or a Mexican cheese blend work just as well. You can also combine two cheeses for a richer, cheesier pudding.
- Bacon Swaps: I usually use crispy pork bacon, but turkey bacon, diced ham, or cooked breakfast sausage are great alternatives. You can also leave out the bacon for a meat-free version.
- Adjust the Heat: For a milder corn pudding, I recommend using just one jalapeño and swapping pepper Jack for Monterey Jack. If you prefer more heat, leave some jalapeño seeds in or add a pinch of cayenne pepper.
What to Serve with Jiffy Mix Corn Pudding
Main Dishes
- We love serving this corn pudding with Crispy Air Fryer Chicken Drumsticks. Their golden, crunchy coating complements the soft, cheesy pudding for a comforting family dinner. Grilled Boneless Chicken Thighs are another delicious pairing, with a caramelized sweet chili glaze that works well with the corn and hot honey.
- For a cookout, Ribeye Carne Asada brings lime, garlic, and cilantro flavors that complement the pudding’s jalapeños and pepper Jack cheese. We also love pairing it with Shish Kabobs for a hearty meal with flavorful grilled chicken.
Fresh Salads
- Snap Pea Salad adds a crisp bite and bright lemon dressing that balance the pudding’s butter, bacon, and cheese. Strawberry Pecan Salad is another refreshing choice, with juicy berries, crunchy cucumbers, and toasted pecans.
- For a holiday spread, we love serving Thanksgiving Salad alongside this corn pudding. Its persimmons, apples, walnuts, and feta bring a fresh contrast to the rich casserole. For a heartier option, Greek Potato Salad combines golden roasted potatoes with creamy tzatziki.
FAQs
What is the difference between corn pudding and corn casserole?
Corn pudding is typically softer, creamier, and more custard-like, while corn casserole has a firmer, cornbread-style texture. This Corn Pudding with Jiffy Mix falls somewhere in between because the sour cream and cream-style corn keep it moist while the Jiffy mix helps it hold together.
Can I make Corn Pudding with Jiffy Mix ahead of time?
Yes! You can cook the bacon, dice the jalapeños, and shred the cheese a day in advance. Store everything separately in the refrigerator, then combine the ingredients and bake when you’re ready to serve. It really is the best corn pudding recipe!
Is this corn pudding spicy?
This recipe has a mild to moderate amount of heat from the jalapeños, pepper Jack cheese, and hot honey. For a milder version, remove the jalapeño seeds and membranes, use just one jalapeño, and substitute Monterey Jack cheese.
How do I know when my corn pudding is done baking?
The corn pudding is ready when the edges are lightly golden and the center is set but still soft. Gently shake the baking dish to check that the middle isn’t runny. If it still looks loose, bake for another 5 minutes and check again.
Why is my corn pudding runny in the middle?
Corn pudding naturally has a soft, creamy center, but it shouldn’t be watery. If the middle is too loose, it may need a few more minutes in the oven. Make sure to drain the whole-kernel corn well and let the pudding rest for 10 minutes after baking.
How long does Corn Pudding with Jiffy Mix last, and can I freeze it?
Store leftover corn pudding in an airtight container in the refrigerator for up to 3–4 days. You can also freeze cooled portions for up to 2 months, although the texture may become slightly softer after thawing. Reheat individual portions in the microwave or warm larger portions in a covered baking dish at 325°F until heated through.
More Recipes You’ll Enjoy
- Homemade Chicken Soup – Comforting vegetable soup that will warm the soul! This hearty homemade chicken soup is made with fresh zucchini and homegrown chicken turned into stock. This is the perfect summer soup! with a hint of lemon
- Instant Pot White Chicken Chili – There’s just something about chili that makes it the ultimate comfort food. On cold weather days, when everyone piles in from school or work with rosy cheeks and hungry bellies, I love pulling out my Instant
- One-Pot Chicken Alfredo Tortellini Bake – Creamy one-pot chicken alfredo tortellini bake made with tender chicken, parmesan, and a rich homemade sauce—an easy weeknight meal the whole family loves.
- Easy Homemade Gnocchi – Easy homemade gnocchi is one of the most comforting dishes. It’s soft, fluffy, and flavorful! easily made with potato’s and you can make an endless variety of dishes with it.
If you try this Corn Pudding with Jiffy Mix recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lizasfarmhouse!
Corn Pudding with Jiffy Mix
This Corn Pudding with Jiffy Mix takes a classic comfort food and makes it a little more flavorful with crispy bacon, fresh jalapeños, and pepper Jack cheese. The center stays soft and creamy while the edges bake up beautifully golden.
Ingredients
- 1 box Jiffy Corn Muffin Mix 8.5 ounces
- ½ cup unsalted butter melted
- 2 eggs large, beaten
- 1 can whole-kernel corn 15 ounces, drained
- 1 can cream-style sweet corn 15 ounces
- 1 cup sour cream full-fat
- 1-2 tbsp hot honey plus more for serving
- salt to taste
- black pepper to taste
- 1 pound bacon cooked until crispy and crumbled
- 2 fresh jalapeños seeded and finely diced
- 1 can green chiles mild, 4 ounces
- 1½-2 cups pepper Jack cheese shredded
Optional Toppings:
- chives chopped
- flaky salt
- bacon reserved
Instructions
- Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish.
- In a large bowl, whisk together the melted butter, beaten eggs, sour cream, and hot honey.
- Stir in the drained whole-kernel corn and cream-style corn, then fold in the Jiffy mix until just combined.
- Fold in the jalapeños, green chiles, bacon, and cheese, reserving a little bacon and cheese for topping. Season lightly with salt and black pepper.
- Spread the mixture into the prepared baking dish and sprinkle with the reserved cheese.
- Bake for 40–50 minutes, until golden and the center is set but still soft. If the center remains loose, bake a little longer.
- Let the corn pudding rest for 10 minutes. Finish with the reserved bacon, chopped chives, a drizzle of hot honey, and a little flaky salt, if desired.
Notes
- Drain the corn well. Make sure to drain the whole-kernel corn completely before mixing it in. Extra liquid can make the corn pudding watery.
- Don’t overmix the batter. Gently fold in the Jiffy Corn Muffin Mix until just combined. Overmixing can make the pudding dense instead of soft and tender.
- Use full-fat sour cream. Full-fat sour cream gives the corn pudding its rich, creamy texture. Plain full-fat Greek yogurt works well as a substitute.
- Cook the bacon until crispy. Crispy bacon adds a delicious smoky flavor and a little crunch. Drain it on paper towels before crumbling to remove excess grease.
- Shred your own cheese. Freshly shredded pepper Jack melts more smoothly than pre-shredded cheese. It helps create a creamier, cheesier corn pudding.
- Adjust the heat. Remove the jalapeño seeds and membranes for a milder flavor. For extra spice, leave some in or add a pinch of cayenne pepper.
- Start with less hot honey. I recommend starting with 1 tablespoon in the batter. You can always drizzle more over the finished pudding before serving.
- Season lightly. Bacon, pepper Jack cheese, and Jiffy mix already contain salt. Taste the finished pudding before adding extra flaky salt.
- Use the right baking dish. A 9 × 13-inch baking dish helps the corn pudding cook evenly. A smaller dish will make it thicker and require additional baking time.
- Check the center before removing it. The edges should be golden brown, and the center should be set but still soft. If the middle looks runny, bake for another 5 minutes and check again.
- Let it rest before serving. Allow the corn pudding to rest for at least 10 minutes after baking. This helps it firm up slightly and makes serving easier.
- Save some bacon and cheese for topping. Sprinkle reserved cheese over the pudding before baking, then add crispy bacon just before serving to keep it crunchy.
- Prep ingredients ahead of time. Cook the bacon, chop the jalapeños, and shred the cheese up to a day in advance. Store everything separately in the refrigerator until you’re ready to assemble.
- Store leftovers properly. Refrigerate leftover corn pudding in an airtight container for up to 3–4 days. Reheat covered at 325°F until warmed through.
- Finish with fresh toppings. Add chopped chives, a drizzle of hot honey, and a little flaky salt just before serving. These toppings balance the rich, cheesy pudding with fresh, sweet, and savory flavors.
Reader Interactions