Paula Deen Jiffy Corn Soufflé Recipe

Introduction

Paula Deen’s Jiffy Corn Soufflé is a comforting and moist side dish that perfectly complements any meal. With a delightful mix of corn flavors and a fluffy texture, it’s both easy to make and irresistibly delicious.

Ingredients

• Cooking spray or butter, for greasing
• 8 tablespoons (1 stick) unsalted butter
• 1 (15-oz.) can corn kernels, drained
• 8 oz. sour cream (1 cup)
• 2 large eggs
• 1 (15-oz.) can creamed corn
• 1 (8.5-oz.) box regular or vegetarian Jiffy corn muffin mix

Instructions

1. Step 1: Preheat the oven to 350°F. Grease an 8×8-inch or 2-quart baking dish with cooking spray or butter.
2. Step 2: Melt the butter in a large microwave-safe bowl and let it cool slightly.
3. Step 3: Whisk in the sour cream and eggs until the mixture is smooth.
4. Step 4: Stir in the drained corn kernels, creamed corn, and Jiffy corn muffin mix until just combined.
5. Step 5: Pour the batter into the prepared baking dish, smooth the top, and bake for 45-50 minutes until puffed and golden.
6. Step 6: Let the soufflé cool for 10 minutes before serving to let it set.

Tips & Variations

• For a cheesy twist, stir in 1 cup of shredded cheddar cheese before baking.
• Use vegetarian Jiffy mix to keep the dish vegetarian-friendly.
• Allow the soufflé to cool slightly before cutting to maintain its fluffy texture.
• Serve with a drizzle of honey or a sprinkle of fresh herbs for added flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes until warmed through to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, you can prepare the batter and store it covered in the refrigerator for up to 24 hours before baking. Just give it a gentle stir before pouring into the baking dish.

Is this recipe gluten-free?

The traditional Jiffy corn muffin mix contains wheat flour, so this recipe is not gluten-free. Look for a gluten-free corn muffin mix alternative if you need a gluten-free version.

Paula Deen Jiffy Corn Soufflé Recipe

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★★★★★

4.7 from 54 reviews

Paula Deen’s classic Jiffy Corn Soufflé is a creamy, fluffy, and slightly sweet side dish perfect for holiday dinners or comforting family meals. Combining the rich flavors of creamed and whole corn with sour cream and Jiffy corn muffin mix, this soufflé bakes up golden and puffy with a moist, tender crumb.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55-60 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

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For the Soufflé

• Cooking spray or butter, for greasing
• 8 Tbsp. (1 stick) unsalted butter
• 1 (15-oz.) can corn kernels, drained
• 8 oz. sour cream (1 cup)
• 2 large eggs
• 1 (15-oz.) can creamed corn
• 1 (8.5-oz.) box regular or vegetarian Jiffy corn muffin mix

Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C). Grease an 8×8-inch or 2-quart baking dish thoroughly with cooking spray or butter to prevent sticking.
2. Melt Butter: Place the butter in a large microwave-safe bowl and melt it in the microwave. Allow it to cool slightly to avoid cooking the eggs prematurely in the next step.
3. Mix Wet Ingredients: Whisk the sour cream and eggs into the melted butter until the mixture is smooth and uniform.
4. Add Corn and Mix: Stir in the drained corn kernels, creamed corn, and the Jiffy corn muffin mix gently until just combined to ensure a light texture.
5. Bake: Pour the batter evenly into the prepared baking dish, smooth the top with a spatula, and bake in the preheated oven until the soufflé puffs up and turns golden, about 45 to 50 minutes.
6. Cool and Serve: Remove the soufflé from the oven and let it cool for about 10 minutes before serving to allow it to set and finish cooking.

Notes

• For a vegetarian option, use vegetarian Jiffy mix.
• Let the soufflé cool slightly before cutting to maintain structure.
• This side pairs well with southern-style mains like baked ham or fried chicken.
• You can substitute sour cream with plain Greek yogurt for a tangier flavor and lighter texture.
• Ensure not to overmix once the corn muffin mix is added to keep the soufflé tender.

Keywords: Paula Deen, Jiffy Corn Soufflé, corn casserole, southern side dish, cornbread soufflé, baked corn, creamed corn casserole