This Jiffy mix soufflé delivers a light, airy texture that’s surprisingly simple to achieve. The secret lies in proper folding and precise baking timing.
Perfect as a side dish or comforting main, it rises beautifully and maintains its delicate structure. The result is a golden, fluffy creation that’s sure to impress.
Ingredients for Corn Souffle Recipe with Jiffy Mix
A handful of pantry staples plus a Jiffy shortcut creates this impressive golden dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Jiffy Corn Muffin Mix 🌽 | 1 box | 8.5 oz package size |
| Sour Cream 🥛 | 1 cup | Full-fat for best texture |
| Canned Cream-Style Corn 🌽 | 1 can | 14.75 oz, drained |
| Cheddar Cheese 🧀 | 1 cup | Shredded sharp variety |
| Large Eggs 🥚 | 2 whole | Room temperature, separated |
| Unsalted Butter 🧈 | ½ cup | Melted and cooled slightly |
| All-Purpose Flour 🌾 | ¼ cup | For structure stability |
| Baking Powder 🍞 | 1 tsp | Ensures proper rise |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Granulated Sugar 🍚 | 2 tbsp | Balances savory flavors |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Whole Milk 🥛 | ¼ cup | For creamier texture |
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The Jiffy mix provides the base, but full-fat sour cream is non-negotiable for that signature fluffiness—Daisy or Breakstone’s are reliable brands. Sharp cheddar melts better than mild and adds depth. Find both at any major grocery chain. For the corn, Del Monte or Green Giant cream-style corn works perfectly, but avoid the no-salt-added varieties as they lack flavor.
No sour cream? Full-fat Greek yogurt at a 1:1 ratio works, though the texture may be slightly denser. Out of cream-style corn? Whole kernel corn (drained) plus 2 tbsp melted butter gets you close. For a lighter version, 2% milk can replace whole milk, but the soufflé may not rise as dramatically. The eggs must be room temperature—don’t skip this step (cold eggs can deflate the batter).
Bake immediately after mixing—soufflés wait for no one. Leftovers keep 3-4 days refrigerated, though they’ll deflate. Reheat in a 350°F oven for 10-12 minutes to restore some puff. Not freezer-friendly.
Why You’ll Love This Recipe
- I’ll be real: it’s my go-to for Thanksgiving and summer BBQs alike.
- 5-Minute Prep: I dump the Jiffy mix, sour cream, corn, cheese, and eggs in one bowl—no chopping, no fuss.
- Creamy Cheesy Bite: That melted cheddar with the sweet corn and tangy sour cream? Ridiculously good.
- Holiday Potluck Hero: I’ll be real: it’s my go-to for Thanksgiving and summer BBQs alike.
Step-by-Step Instructions for Corn Souffle With Jiffy Mix
Master this technique for a dish that rises beautifully with a tender, airy texture.
Step 1: Prepare and Preheat for Optimal Rise
Preheat your oven to 350°F and position the rack in the center. This even heat distribution is crucial for a consistent rise. Generously grease a 9×9-inch baking dish with some of the 0.5 cup Unsalted Butter, ensuring all surfaces are coated to prevent sticking.
In a large mixing bowl, combine the 1 box Jiffy Corn Muffin Mix, 0.25 cup All-Purpose Flour, 1 tsp Baking Powder, 0.5 tsp Salt, 2 tbsp Granulated Sugar, and 0.25 tsp Ground Black Pepper. Whisk until uniform—this dry base creates the structure for your souffle.
Step 2: Incorporate Wet Ingredients for Creamy Base
In a separate bowl, whisk together the 1 cup Sour Cream, 0.5 cup Unsalted Butter (melted and cooled), 0.25 cup Whole Milk, and the 2 whole Large Eggs until fully combined. The eggs should be at room temperature to emulsify properly with the fats.
Pour the wet mixture into the dry ingredients. Stir just until combined—avoid overmixing, as this can deflate the batter and result in a dense texture. The mixture will be thick but smooth, with no visible streaks of flour.
Step 3: Fold in Corn and Cheese for Flavor and Texture
Drain the 1 can Canned Cream-Style Corn thoroughly to remove excess liquid, which could make the souffle watery. Gently fold the corn into the batter using a silicone spatula. The corn adds sweetness and a slight bite, balancing the richness of the other ingredients.
Next, fold in 1 cup Cheddar Cheese (shredded sharp variety). Reserve a small handful to sprinkle on top later. The cheese should be evenly distributed but not fully melted into the batter—visible flecks will create delicious pockets of flavor in the finished dish.
Step 4: Bake to Golden Perfection
Transfer the batter to the prepared baking dish and spread it evenly with the spatula. Sprinkle the reserved Cheddar Cheese over the top for a golden, cheesy crust. Bake at 350°F for 45-50 minutes, or until the center is set and the top is golden brown.
A toothpick inserted into the center should come out clean, with no wet batter clinging to it. The souffle will rise significantly during baking—resist the urge to open the oven door too early, as this can cause it to collapse prematurely.
Step 5: Rest and Serve for Maximum Height
Remove the dish from the oven and let it rest for 5-10 minutes before serving. This brief rest allows the structure to set, making it easier to slice. The souffle will deflate slightly as it cools, which is normal.
Serve warm, directly from the baking dish or plated individually. Each portion should have a light, airy texture with a rich, custard-like interior. The contrast of the crisp top layer with the soft, flavorful base makes this dish unforgettable.
Pro Tips For Making Corn Souffle Recipe With Jiffy Mix
- Preheat the Oven: Set it to 350°F before mixing anything—Jiffy mix needs consistent heat to puff properly, and I learned this the hard way after my first dense souffle.
- Drain the Corn: Rinse and drain the canned cream-style corn well, or your souffle will be watery instead of light and fluffy.
- Room Temp Eggs: Crack the eggs into the bowl first and let them sit while you prep the rest—cold eggs don’t whip up as tall.
- Shred Your Own Cheese: Skip the pre-shredded cheddar; it’s coated in anti-caking agents that make the texture grainy instead of melty.
Make-Ahead Tips for Leftovers
Overnight Prep
Mix your dry ingredients the night before and store in an airtight container. In the morning, just whisk your wet ingredients and combine. This saves 10-15 minutes of prep time. I always prep mine before bed.
Batter Storage
You can mix the full batter (before folding in corn and cheese) and refrigerate for up to 12 hours. Store in a large bowl covered tightly with plastic wrap. Fold in the corn and cheese just before baking for best texture.
Bake Timing
If prepping ahead, let the batter sit at room temperature for 30 minutes before baking. Cold batter takes longer to rise and may not achieve the same height. I set mine out while the oven preheats. 💡
Individual Portions
Divide batter into greased ramekins or muffin tins for single servings. Cover and refrigerate up to 12 hours. Bake at 350°F for 25-30 minutes for ramekins or 20-25 minutes for muffins.
Reheating Leftovers
Store cooled soufflé in the fridge for up to 4 days. To reheat, place portions in a 350°F oven for 10-12 minutes. Microwaving works in 30-second bursts but may make it slightly denser.
Freezing Advice
Not recommended—soufflés lose their airy texture when frozen and thawed. If you must, freeze baked portions in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating. ❄️
Nutrition Facts
Frequently Asked Questions
Can I use a different corn muffin mix?
Generic store brands work, but stick to the 8.5 oz size for best results. The texture may vary slightly with other brands.
Why did my souffle collapse after baking?
This usually happens if the oven door was opened too early. Let it bake undisturbed for the full 45-50 minutes.
Can I make this in a larger dish?
A 9×13-inch pan works but will need 5-10 extra minutes to bake through. Watch for golden edges.
How do I know when it’s done?
The center should be set with no jiggle, and a toothpick comes out clean. The top turns golden brown.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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