Jiffy Cornbread Pudding Casserole

This silky smooth corn pudding casserole satisfies the summer craving for sweet corn on the cob. This spicy green chili casserole made with Jiffy corn muffin mix is an easy savory recipe. It's a new version of the southern classic corn pudding that my grandma used to make.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course Side Dish

Cuisine American

Servings

Calories 342 kcal

Ingredients

1 8.5oz box Jiffy Corn Muffin Mix
1 15oz can whole kernel corn drained
1 15oz can cream-style corn
½ C sour cream
½ C butter melted
3 eggs
½ tsp salt
½ teaspoon black pepper
1 4oz can green chiles drained

Instructions

Preheat oven to 375˚
Grease a 2-quart casserole dish, I prefer the 11x7x1.5″ pan and the cooking time reflects this size.
In a large bowl, combine all the ingredients. If you want only part of the casserole to have green chiles, leave them out in this step and just sprinkle them on the top at the end.
Pour the mixture into the casserole dish and spread evenly. Top with green chiles in this step if you did not mix them in already.
Bake for 40-50 minutes, or until golden brown around the edges.
Let set about 5 minutes before serving.

Nutrition

Calories: 342kcalCarbohydrates: 17gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 100mgSodium: 267mgPotassium: 46mgFiber: 0.04gSugar: 1gVitamin A: 534IUVitamin C: 0.2mgCalcium: 28mgIron: 0.3mg

Keyword baked, bread, comfort, easy, half-scratch, quick, simple, vegetarian

Tried this recipe?Let us know how it was!