Sandra This Paula Deen Jiffy Corn Soufflé is a golden, comforting side dish with a creamy, slightly sweet interior and a puffed, lightly crisp top. Made with simple pantry staples, this easy casserole is ready in about 1 hour, making it an ideal addition to holiday feasts or cozy weeknight dinners.
Paula Deen Jiffy Corn Soufflé Recipe Ingredients
- 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
How To Make Paula Deen Jiffy Corn Soufflé
- Prepare the Oven and Dish: Preheat the oven to 350°F and position a rack in the middle. Lightly coat an 8×8-inch or 2-quart baking dish with cooking spray or butter to prevent sticking.
- Melt the Butter: Place 8 tablespoons unsalted butter in a large microwave-safe bowl and melt in the microwave, about 1 minute. Alternatively, melt the butter on the stovetop and transfer to a large bowl. Let cool until warm to the touch.
- Combine Wet Ingredients: Add 8 ounces sour cream and 2 large eggs to the melted butter. Whisk until smooth and fully combined, ensuring no streaks of egg remain.
- Add Corn and Mix: Stir in the drained corn kernels and 1 can creamed corn, mixing well to incorporate. Add the Jiffy corn muffin mix and stir until just combined, being careful not to overmix.
- Bake the Soufflé: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake until the casserole is puffed, golden brown around the edges, and the center is set, about 45-50 minutes.
- Finish and Serve: Remove from the oven and let cool for 10 minutes to set further. Serve warm, scooping generous portions onto plates for a comforting side dish.
Recipe Tips
- How do I prevent sticking? Generously grease the baking dish with cooking spray or butter, ensuring all corners are coated for easy removal.
- Can I use low-fat sour cream? Yes, low-fat sour cream works, but full-fat provides a richer texture and flavor. Avoid non-fat sour cream, as it may affect the consistency.
- How do I know when it’s done? The soufflé should be puffed and golden, with a firm center. Insert a toothpick in the middle; it should come out clean or with minimal crumbs.
- Can I make it vegetarian? Use vegetarian Jiffy corn muffin mix, which omits lard, to keep the dish vegetarian-friendly.
What To Serve With Jiffy Corn Soufflé
This versatile side dish complements a variety of mains, including:
- Roasted turkey or ham for holiday gatherings
- Grilled chicken or pork chops for weeknight dinners
- A green bean casserole or mashed potatoes for a classic Southern spread
How To Store Jiffy Corn Soufflé
- Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
- Reheat: Reheat in a 300°F oven for 10-15 minutes until warmed through, or microwave individual portions for 1-2 minutes. Cover to retain moisture.
- Freeze: Freeze the baked and cooled casserole in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 300°F oven until warm.
Jiffy Corn Soufflé Nutrition Facts
- Calories: ~350 kcal per serving
- Protein: 6g
- Fat: 20g
- Carbohydrates: 38g
- Sugar: 10g
- Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The terms are often used interchangeably. This recipe, while called a soufflé, is more like a casserole with a dense, creamy texture rather than a light, airy traditional soufflé.
Yes, try mixing in ½ cup shredded cheddar cheese, diced jalapeños for heat, or chopped green onions for extra flavor before baking.
Bake up to 2 days in advance, cool completely, cover, and refrigerate. Reheat at 300°F until warm, about 10-15 minutes.
Yes, substitute canned corn kernels with 1½ cups fresh or frozen corn (thawed if frozen) for a fresher taste, though canned adds convenience.
Try More Recipes:
- Paula Deen Creamed Corn Recipe
- Paula Deen Cornbread Stuffing Recipe
- Paula Deen Cornbread Stuffing Recipe
Paula Deen Jiffy Corn Soufflé Recipe
Description
A creamy, golden corn soufflé with a lightly crisp top, made with pantry staples for an easy, comforting side dish perfect for holidays or weeknight meals.
Ingredients
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch or 2-quart baking dish with cooking spray or butter.
- Melt butter in a large microwave-safe bowl; let cool slightly.
- Whisk in sour cream and eggs until smooth.
- Stir in drained corn kernels, creamed corn, and Jiffy mix until just combined.
- Pour into baking dish, smooth top, and bake until puffed and golden, 45-50 minutes.
- Let cool 10 minutes before serving.
Notes
- Use vegetarian Jiffy mix for a vegetarian-friendly dish.
- Grease dish well to prevent sticking.
- Bake up to 2 days ahead; reheat at 300°F for 10-15 minutes.
- Avoid overmixing batter to maintain a light texture.
