Ingredients:

  • 1 box (8.5 oz / 241g) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz / 418g) creamed corn
  • 1 can (15 oz / 425g) whole kernel corn, drained
  • 1 cup (240ml) sour cream
  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 cup (50g) granulated sugar (optional)
  • 1/4 teaspoon black pepper (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the baking dish with butter or cooking spray.
  2. In a large mixing bowl, whisk together the creamed corn, drained corn, sour cream, melted butter, and beaten eggs until well combined.
  3. Add the Jiffy Corn Muffin Mix, optional sugar, and optional black pepper to the wet ingredients. Stir until just combined. Be careful not to overmix. A few lumps are okay!
  4. Pour the batter into the prepared baking dish.
  5. Bake for 40-45 minutes, or until the pudding is golden brown and set in the center. A toothpick inserted into the center should come out clean.
  6. Let the pudding cool for at least 10 minutes before serving.