This homemade Corn Pudding Recipe without Jiffy Mix is so simple, ready in a jiffy, without Jiffy! Using everyday, all-natural ingredients will become your favorite side dish, too!
Preheat oven to 350°F (175° C) and grease or butter well a 9x13 inch baking dish.
Combine dry ingredients; sugar (¼ cup), flour (3 TBL), baking powder (2 teaspoons) and salt (1 ½ tsp) with a fork or whisk in a small bowl, set aside.
In a large mixing bowl, whisk eggs (6 eggs), whipping cream (2 cups) and melted butter (½ cup). Gradually add the dry and wet ingredients, whisking until thick and smooth.
Stir in the frozen (or drained canned) corn and pour into a 9x13 greased casserole dish casserole dish. *Not creamed corn.
Bake at 350° F (175° C) for about 45-70 minutes until pudding is set and deep golden brown around the edges and very slightly jiggly in the center. (see notes for tips on baking)
If baking in individual ramekins, place ramekins on a baking sheet and bake at 350° F for about 30 minutes. The pudding is done when the edges are golden brown and inserting a knife into the center of the pudding comes out clean.
Allow pudding to rest for about 5-10 minutes before serving.
Video
Notes
BAKE LONGER? The consistency of this recipe is more like bread pudding than cornbread, keep that in mind when baking. Every oven bakes slightly different, mine took about 45 minutes to bake, some people take as long as 75 minutes to bake, remove from oven when it is barely jiggly in the center. Some pans are slightly larger or smaller than others too, all of these factors will impact baking time. STORAGE | Wrapped tightly, corn casserole will last 3 days in the fridge, frozen up to 4 months. Cool completely before freezing. Wrap tightly with plastic wrap, may be stored up to 4 months in freezer.REHEAT | If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in 300° F oven for about 15-20 minutes.MAKE AHEAD | Corn pudding may be prepared to the stage just before baking, covered tightly, and refrigerated up to 1 day ahead of time.GLUTEN FREE | This dish is easily converted to be gluten-free, simply substitute regular all-purpose flour with gluten-free all-purpose flour.