Paula Deen Jiffy Corn Soufflé Recipe
The Paula Deen Jiffy Corn Soufflé Recipe is soft, creamy and very comforting. It is a classic Southern side dish loved by many families. This recipe uses simple pantry items and takes very little effort.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can whole kernel corn drained
- 1 can creamed corn
- 1 cup sour cream
- ½ cup melted butter
- 2 large eggs
Instructions
Preheat the Oven
- Preheat your oven to 350°F. Grease the baking dish lightly with butter.
Mix Wet Ingredients
- Add sour cream, melted butter and eggs to a bowl. Mix until smooth and creamy.
Add the Corn
- Stir in whole corn and creamed corn. Mix gently to keep texture even.
Add the Jiffy Mix
- Pour in the Jiffy corn mix. Stir slowly until everything is well combined.
Transfer to Dish
- Pour the mixture into the prepared baking dish. Spread evenly using a spoon.
Bake the Soufflé
- Bake for forty-five minutes. The top should look set and lightly golden.
Rest Before Serving
- Let the soufflé cool for ten minutes. This helps it set nicely.
Notes
- Use room temperature eggs for smooth mixing.
- Do not overmix the batter.
- Let it rest before serving.
- Use real butter for best flavor.