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Paula Deen Jiffy Corn Soufflé Recipe

Paula Deen Jiffy Corn Soufflé Recipe

Emily Carter
If you are looking for the ultimate comfort food, you have found it. The Paula Deen Jiffy Corn Soufflé Recipe is a legendary side dish. It is famous for being incredibly easy and delicious.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 310 kcal

Ingredients
  

  • 1 box 8.5 oz Jiffy Corn Muffin Mix
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 14.75 oz cream-style corn
  • 1 cup sour cream
  • 1/2 cup 1 stick unsalted butter, melted
  • 2 large eggs lightly beaten
  • 1 cup shredded cheddar cheese optional, but highly recommended

Instructions
 

Preheat and Prep

  • Set your oven to 350°F before you start mixing. Grease your baking dish with butter or non-stick spray. This ensures the soufflé slides out easily.

Melt the Butter

  • Place your stick of butter in a microwave-safe bowl. Heat it until it is completely liquid. Let it cool slightly so it does not cook the eggs later.

Combine the Corn

  • Open both cans of corn. Drain the liquid from the whole kernel corn. Pour both the whole corn and cream-style corn into a large bowl.

Mix in Wet Ingredients

  • Add the melted butter, sour cream, and beaten eggs to the corn. Stir them together until the mixture looks smooth and creamy. The sour cream adds amazing moisture.

Add the Muffin Mix

  • Fold in the box of Jiffy Corn Muffin Mix. Stir gently until all the dry clumps disappear. Do not overmix the batter. You want it light and fluffy.

Incorporate the Cheese

  • If you are using cheddar cheese, stir it in now. Cheese adds a beautiful golden color to the top. It also gives the dish a savory kick.

Bake Until Golden

  • Pour the mixture into your prepared baking dish. Bake for 45 to 50 minutes. The center should be slightly firm but still have a tiny jiggle.

Cool and Serve

  • Remove the dish from the oven. Let it sit for 5 to 10 minutes before serving. This helps the soufflé set so it isn't too runny.

Notes

  • Add some heat: Mix in a small can of diced green chiles for a Tex-Mex flavor.
  • Honey drizzle: Add a tablespoon of honey to the batter for extra sweetness.
  • Crispy top: Sprinkle extra cheese or crushed crackers on top during the last 10 minutes of baking.
  • Don't over-drain: Keep the liquid from the cream-style corn; it provides the essential moisture for the pudding texture.
  • Make it ahead: You can mix the ingredients a few hours early and keep them in the fridge.
Keyword Paula Deen Jiffy Corn Soufflé Recipe