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.