Sandra This Paula Deen Corn Soufflé is the ultimate comfort food side — creamy, custardy, slightly sweet, and melt-in-your-mouth soft with golden, toasty edges. It’s the kind of dish that magically disappears at potlucks and holiday dinners. Even better? It’s made with pantry staples and takes just 10 minutes to prep.
Whether you call it corn casserole, spoonbread, or soufflé — this version is foolproof and always a crowd-pleaser.
Paula Deen Corn Soufflé Ingredients
- 1 stick butter, melted
- 1 cup sour cream
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 2 eggs, beaten
- 1 (8 oz) box cornbread mix (like Jiffy)
How To Make Paula Deen Corn Soufflé
- Preheat the oven: Set your oven to 350°F (175°C) and spray a square baking dish (8×8 or 9×9) with nonstick spray.
- Mix the wet ingredients: In a large bowl, stir together melted butter, sour cream, drained whole corn, cream-style corn, and beaten eggs until smooth.
- Add the dry mix: Add the cornbread mix and stir just until everything is incorporated. Don’t overmix — it’s okay if it’s a little lumpy.
- Bake it up: Pour the batter into the prepared baking dish and bake for 55–60 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Rest before serving: Let it cool for 5–10 minutes so it firms up slightly. Serve warm — straight from the dish.
Recipe Tips
- What kind of cornbread mix should I use?
Jiffy is classic, but any 8 oz corn muffin mix will work. If using a gluten-free brand, make sure to check moisture levels. - Can I make it ahead of time?
Yes! Bake, cool, and refrigerate. Reheat gently at 300°F, covered with foil, until warmed through. - Want it cheesier?
Add ½ to 1 cup shredded cheddar or pepper jack to the batter before baking for a cheesier version. - Is this a true soufflé?
Not in the French technique sense — but it puffs slightly and has that soft, airy texture that makes it irresistible.
What To Serve With Paula Deen Corn Soufflé
This warm, fluffy side dish pairs beautifully with:
- Barbecue pulled pork or ribs – sweet corn balances smoky, savoury meats
- Roast chicken or turkey – especially around the holidays
- A fresh cucumber salad – for a crisp, cooling contrast
How To Store Paula Deen Corn Soufflé
- Refrigerate: Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
- Freeze: You can freeze it after baking. Wrap tightly and freeze for up to 2 months. Thaw in fridge overnight and reheat at 300°F.
Paula Deen Corn Soufflé Nutrition Facts
(Estimated per serving — based on 9 servings)
- Calories: ~290
- Fat: ~18g
- Carbohydrates: ~27g
- Protein: ~4g
- Sugar: ~6g
- Sodium: ~400mg
Varies slightly depending on mix and brand of corn used.
FAQs
Yes. Bake it in a 9×13-inch pan and increase the bake time to around 65–75 minutes.
A little bit of jiggle is okay — it firms up as it cools. A toothpick should come out mostly clean.
Use plant-based butter and sour cream. The texture may be slightly less creamy, but it still works.
Absolutely! Add ¼ cup diced chiles or chopped jalapeños for a mild kick.
Try More Recipes:
- Paula Deen Corn Salad Recipe
- Paula Deen Cornbread Pudding Recipe
- Paula Deen Cornbread Dressing Recipe
Paula Deen Corn Soufflé Recipe
Description
Creamy, buttery, and lightly sweet corn soufflé made with simple pantry ingredients. Golden, fluffy, and always a hit on any dinner table.
Ingredients
Instructions
- Preheat oven to 350°F and grease an 8×8 or 9×9 baking pan.
- Mix butter, sour cream, both cans of corn, and eggs in a large bowl.
- Stir in cornbread mix until just combined.
- Pour batter into the pan and smooth the top.
- Bake for 55–60 minutes until golden and set.
- Let cool slightly before serving.
Notes
- For best results, don’t overmix the batter — stir until just combined.
- You can add shredded cheese, jalapeños, or green onions for variation.
- If doubling the recipe, bake in a 9×13-inch dish and adjust time.
- Letting it rest after baking helps the soufflé set and slice neatly.
