Memphis Corn Pudding

This easy Memphis corn pudding recipe using Jiffy mix will become a family favorite. It’s perfect for a holiday dinners but easy enough for a weeknight meal.

Why is it called corn pudding?

Southern corn pudding casserole is a creamy and slightly sweet dish made with cream corn, corn kernels, and a mixture of Jiffy corn muffin mix, butter and sour cream. It’s referred to as pudding because of the creamy consistency.

Ingredients needed

Jiffy Mix: This makes the recipe so easy and acts as a great base.

Whole Kernel Corn: You can also use canned, fresh or frozen corn.

Creamed Corn: This adds extra sweetness and creaminess.

Sour Cream: You can use full or low-fat sour cream.

Butter: I melt it before combining.

How to make Memphis Corn Pudding

Step 1: Preheat oven to 350 degrees F.

Step 2: In a large bowl, stir together Jiffy corn mix, creamed corn, whole kernel corn, and sour cream and melted butter.

Step 3: Pour the mixture into a 9 x13 dish and bake for 40-45 minutes or until the top turns golden brown.

How to Store & Reheat

Store: Make sure to let the casserole cool. You can then cover the baking dish with plastic wrap or foil. Store in the refrigerator until ready to reheat. You can store up to 2 days before your event.

Reheat: Reheat in the oven and 350 degree F. I like to cover with foil while reheating so it doesn’t burn on top. You can also scoop out an individual serving and reheat in the microwave for 1-2 minutes.

If you make this yummy MEMPHIS CORN PUDDING, please leave a comment with a star rating below. I would love to know how you liked it! You may also like our Instant Pot Baby Potatoes or other Delicious Dinner Ideas.

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