Corn Souffle Recipe With Jiffy Mix: Light and Airy Bake in Minutes

This light and airy bake transforms a humble box of Jiffy mix into an impressive side dish. The secret lies in a few simple additions that create a fluffy texture with minimal effort.

Perfect for holiday tables or weeknight dinners, this recipe delivers a golden top with a custard-like interior. Just mix, pour, and bake for a dish that disappears fast.

Ingredients for Corn Souffle Recipe with Jiffy Mix

Transform a simple box mix into an elegant bake with these quality ingredients.

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The sour cream is non-negotiable here—full-fat Daisy or Breakstone’s gives that signature tang and moisture. Jiffy mix is the base, so grab the standard 8.5 oz box (the blue one). For the cheddar, skip pre-shredded—Sargento block cheese melts smooth without anti-caking agents. Most grocery stores carry all of these, but Walmart has the best prices on cream-style corn in bulk. The eggs need to be room temp to maximize the soufflé’s rise.

No sour cream? Full-fat Greek yogurt works at a 1:1 swap. Cheddar can become Monterey Jack for milder flavor or Pepper Jack for heat. If avoiding dairy entirely, use vegan butter and almond milk (texture will differ slightly). The cream corn can be fresh kernels plus a splash of milk if you’re starting from scratch. Generic brands of muffin mix work fine, but Jiffy’s consistency is reliable.

Bake day-of for maximum lift—soufflés deflate as they cool. Leftovers keep covered in the fridge for 3-4 days, though best reheated in the oven (microwave makes them soggy). Mix can be prepped the night before; just whisk in the egg whitespace and baking powder fresh. Freezing isn’t recommended—texture suffers.

Step-by-Step Instructions for Corn Souffle With Jiffy Mix

This proven method ensures a tall, airy texture with rich corny flavor in every bite.

Step 1: Prep the Dry Ingredients

In a large mixing bowl, whisk together the 1 box Jiffy Corn Muffin Mix, 0.25 cup All-Purpose Flour, 1 tsp Baking Powder, 2 tbsp Granulated Sugar, 0.5 tsp Salt, and 0.25 tsp Black Pepper until fully combined. This step ensures even distribution of leavening agents for maximum rise.

I always sift the flour and baking powder first when making soufflés—this prevents lumps and guarantees the lightest possible texture. The sugar balances the savory elements while the salt enhances all the flavors.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk the 2 whole Large Eggs until frothy, then add the 1 cup Sour Cream, 0.5 cup Unsalted Butter (melted and cooled), 1 can Creamed Corn, and 0.25 cup Whole Milk. Mix until just combined—the batter should look slightly lumpy but well incorporated.

The eggs provide structure while the sour cream and butter add richness. The creamed corn contributes both moisture and that signature corn flavor. Make sure your butter isn’t hot when added to the eggs—this prevents cooking the eggs prematurely.

Step 3: Fold in Cheese and Combine

Add the 1 cup Cheddar Cheese to the dry ingredients and toss to coat. Then pour the wet mixture over the dry ingredients. Using a silicone spatula, gently fold everything together until no dry spots remain. Be careful not to overmix—this keeps the batter airy.

Shredding the cheddar from a block yourself rather than using pre-shredded makes a noticeable difference. Pre-shredded cheese often contains anti-caking agents that can affect the texture. The cheese should be evenly distributed but still visible in streaks throughout the batter.

Step 4: Bake Until Golden and Puffed

Pour the batter into a greased 8×8-inch baking dish and smooth the top. Bake in a preheated 350°F oven for 45-50 minutes or until the top is golden brown and the center is set with a slight jiggle. A toothpick inserted in the center should come out clean.

Resist the urge to open the oven door during the first 30 minutes—this prevents the souffle from collapsing. The edges should pull away slightly from the pan when done, and the center should be puffed at least 1 inch above the rim of the dish.

Step 5: Serve Immediately While Hot

Remove from the oven and let rest for 5 minutes before serving. The souffle will begin to deflate as it cools, which is normal. Use a sharp knife to cut into squares, serving directly from the dish to maintain the structure.

This dish is best enjoyed fresh from the oven when it’s at its tallest and most dramatic. The texture should be custard-like inside with a golden, slightly crisp top. Each serving should showcase the melted cheddar streaks and have a balanced sweet-savory flavor profile.

Pro Cooking Tips for This Dish

💡 Heat Control

Preheat your oven to 350°F for even baking. A properly heated oven ensures your corn souffle rises uniformly and avoids a dense texture. Avoid opening the oven door during the first 20 minutes, as sudden temperature drops can cause the souffle to collapse.

🎯 Texture Tips

Fold in whipped egg whites gently to maintain airiness. Overmixing can deflate the batter, leading to a flat result. For extra fluffiness, let the batter rest for 5 minutes before baking to allow the leavening agents in the Jiffy mix to activate fully.

⏰ Timing Secrets

Bake for 30-35 minutes or until the top is golden and the center is set. Insert a toothpick to check doneness—it should come out clean. Overbaking can dry out the souffle, so start checking a few minutes early if your oven runs hot.

✨ Flavor Boosters

Enhance the taste by adding 1/2 cup of shredded cheddar cheese or a pinch of smoked paprika to the batter. A dash of sour cream can also add richness. These small tweaks elevate the dish without compromising its light, airy texture.