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Fluffy golden corn soufflé baked in a white dish, garnished with corn and chives on a rustic table.

corn souffle paula deen​

This copycat version of Paula Deen’s famous corn soufflé is creamy, fluffy, and filled with Southern charm, only better. We’ve kept the rich, buttery base and upgraded it with bold flavor, fresh herbs, and melty cheese. The perfect holiday side dish or potluck hero!
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: dinner, Holiday Recipe, Potluck
Cuisine: American, Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • Base Recipe:
  • Amount Unit Name Notes
  • 1 can Whole kernel corn 15 oz drained
  • 1 can Creamed corn 15 oz
  • 1 cup Sour cream Full-fat recommended
  • 1/2 cup Unsalted butter Melted
  • 2 Eggs Large
  • 1 box Jiffy corn muffin mix 8.5 oz
  • Flavor Upgrades:
  • Amount Unit Name Notes
  • 1/2 cup Cheddar cheese Shredded sharp preferred
  • 1/4 tsp Smoked paprika Optional for extra flavor
  • 1 tbsp Chives Finely chopped or green onion
  • 1 pinch Cayenne pepper Optional for mild heat
  • To taste Salt & black pepper Adjust to preference

Equipment

  • 1 Mixing bowl Medium size
  • 1 Whisk or spoon For mixing ingredients
  • 1 8x8-inch baking dish Or 9-inch round dish
  • 1 oven Preheated to 350°F

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease an 8x8-inch or 9-inch round baking dish.
  3. Mix the wet ingredients.
  4. In a medium bowl, whisk together the eggs, sour cream, and melted butter.
  5. Add remaining ingredients.
  6. Stir in both cans of corn, Jiffy mix, shredded cheese, chives, and spices. Mix until just combined, don’t overmix!
  7. Pour into the baking dish.
  8. Smooth the top with a spatula and place in the preheated oven.
  9. Bake uncovered for 45–50 minutes.
  10. The top should be golden, slightly puffed, and a toothpick inserted in the center should come out clean.
  11. Rest, then serve.
  12. Let the soufflé rest for 5–10 minutes before slicing. Serve warm.

Notes

  • To make it gluten-free, use a certified gluten-free corn muffin mix.
  • Great with ham, fried chicken, or grilled vegetables.
  • Leftovers can be stored in the fridge for 3–4 days or frozen for up to 2 months.
  • For individual servings, bake in muffin tins for 18–22 minutes.