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Preheat your oven to 375°F. Grease an 8x8 inch or 9x9 inch baking dish with 1 tablespoon of unsalted butter.

In a large mixing bowl, whisk together the large eggs, 1/4 cup of melted unsalted butter, and 1/4 cup of honey until well combined.

Add the undrained canned creamed corn, the drained canned whole kernel corn, the Jiffy corn muffin mix, and the salt to the wet ingredients. Stir gently until just combined. Be careful not to overmix.

Pour the corn pudding mixture into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 45 to 55 minutes, or until the pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean.

Remove the corn pudding from the oven. Immediately place the remaining 1 tablespoon of unsalted butter on top, allowing it to melt into the warm pudding. Drizzle generously with the remaining 2 tablespoons of honey before serving.


Preheat your oven to 375°F. Grease an 8x8 inch or 9x9 inch baking dish with 1 tablespoon of unsalted butter.

In a large mixing bowl, whisk together the large eggs, 1/4 cup of melted unsalted butter, and 1/4 cup of honey until well combined.

Add the undrained canned creamed corn, the drained canned whole kernel corn, the Jiffy corn muffin mix, and the salt to the wet ingredients. Stir gently until just combined. Be careful not to overmix.

Pour the corn pudding mixture into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 45 to 55 minutes, or until the pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean.

Remove the corn pudding from the oven. Immediately place the remaining 1 tablespoon of unsalted butter on top, allowing it to melt into the warm pudding. Drizzle generously with the remaining 2 tablespoons of honey before serving.
