Paula Deen Corn Soufflé Recipe
This Paula Deen Corn Soufflé Recipe is creamy, buttery and full of sweet corn flavor. It is one of those comforting side dishes that always disappears fast at family dinners.
Ingredients
- 1 can whole kernel corn drained
- 1 can cream-style corn
- 1 box corn muffin mix
- 1 cup sour cream
- 1/2 cup melted butter
- 2 eggs
- 1 cup shredded cheddar cheese optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preheat the Oven
- Preheat your oven to 350°F. Grease a baking dish with butter or cooking spray.
Mix Wet Ingredients
- In a large bowl, mix whole corn, cream-style corn, sour cream, melted butter and eggs.
Add Dry Ingredients
- Stir in corn muffin mix, salt and black pepper until everything is fully combined.
Add Cheese
- Fold in shredded cheddar cheese if you want a cheesy version.
Pour Into Baking Dish
- Spread the mixture evenly into the prepared baking dish.
Bake the Soufflé
- Bake for 40 to 45 minutes until golden on top and set in the center.
Cool Slightly
- Let the corn soufflé rest for 10 minutes before serving.
Serve and Enjoy
- Scoop onto plates and serve warm.
Notes
- Add diced jalapeños for spice
- Mix in cooked bacon bits
- Use pepper jack cheese for extra flavor
- Do not overmix the batter
- Serve fresh for best texture
- Add green onions for color
- Use gluten-free corn mix if needed