Let’s be honest. If you’ve ever been to a Southern potluck or a Thanksgiving dinner that actually tasted good, you’ve probably eaten some version of the Paula Deen corn souffle recipe. You might have called it corn pudding. Maybe you called it spoonbread. Whatever the name, it's that weirdly addictive, custardy, sweet-and-savory mess that disappears faster than the turkey.
It’s iconic.
Most people associate Paula Deen with a literal mountain of butter, and while that’s not exactly wrong, this specific recipe is actually a masterpiece of pantry-staple engineering. It relies on a very specific synergy between canned goods and dairy that shouldn't work as well as it does. But it does. Every single time.
The beauty of the Paula Deen corn souffle recipe lies in its lack of pretension. You aren't whisking a roux for twenty minutes or folding in egg whites until your arm falls off. It’s basically a "dump and bake" situation, yet the texture comes out sophisticated—light enough to be called a souffle but dense enough to hold its own against gravy.
The Science of the "Dump and Bake"
Why does this work? Most people think a souffle requires intense French technique. Not here. The secret is the Jiffy corn muffin mix.
I know, I know. Food snobs hate the blue box. But Jiffy contains specific leavening agents and a high sugar content that reacts perfectly with the moisture in the canned corn. When you mix a can of whole kernel corn (drained) with a can of cream-style corn (not drained), you’re creating a hydration level that would ruin a normal bread. But in this souffle, that excess liquid from the cream-style corn hydrates the cornmeal in the mix, turning it into a custard rather than a cake.
Then comes the fat. Paula’s classic ratio calls for one stick of melted butter and eight ounces of sour cream. The sour cream is the MVP here. It provides the acidity needed to balance the sweetness of the corn and the sugar in the muffin mix. Without that tang, the dish would be cloying. With it, it’s balanced.
How to Make the Paula Deen Corn Souffle Recipe Without Messing It Up
You’d think you couldn't mess up a five-ingredient dish. You’d be surprised.
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First, get your oven to 350°F. Don't guess. If your oven runs hot, this souffle will brown on the edges and stay raw in the middle, which is a texture nobody wants.
The Ingredients You Need
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can cream-style corn
- 1 cup sour cream (Don't use the low-fat stuff. Please.)
- 1/2 cup (1 stick) butter, melted
- Optional: 1 cup shredded cheddar cheese (Paula often adds this for a "loaded" version)
Mix everything in a large bowl. Don't overthink it. Just stir until the dry clumps of muffin mix are gone. Pour it into a greased 9x13 inch casserole dish. Or, if you want it thicker and more "spoonbread-like," use an 8x8 inch square dish, but you'll need to increase the bake time.
Bake it for about 45 to 55 minutes. You’re looking for the "jiggle test." The center should have a slight wobble, but the edges should be firm and golden brown. If it’s sloshing, give it ten more minutes.
The Great "To Cheese or Not To Cheese" Debate
If you watch old episodes of Paula's Home Cooking, you'll notice she occasionally tweaks the Paula Deen corn souffle recipe depending on the mood. The "purist" version is just the five base ingredients. It’s sweet, silky, and tastes like childhood.
However, adding a sharp cheddar creates a totally different profile. The saltiness of the cheese cuts through the sugar. If you go the cheese route, I highly recommend stirring half into the batter and sprinkling the rest on top during the last ten minutes of baking. It creates this crispy, lacy crust that people will fight over.
Some folks in the deep South also swear by adding a couple of beaten eggs. While not in the "official" quick-start version, two eggs will make the dish rise significantly higher and give it a firmer, more bread-like structure. If you want a literal souffle that stands tall, add the eggs. If you want the classic "scoopable" pudding texture, leave them out.
Why This Recipe Still Dominates Search Results
It’s 2026, and we are still talking about this recipe. Why? Because it’s bulletproof.
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In a world of "deconstructed" this and "artisan" that, there is a deep, psychological comfort in a dish that tastes exactly the same every time you make it. It’s a reliable constant. Also, it’s cheap. In an era where grocery prices feel like a personal attack, being able to feed a crowd for under ten dollars is a win.
There’s also the "Discover" factor. Google loves this recipe because it’s high-utility. It solves the "what do I bring to the potluck?" problem instantly. It’s also incredibly photogenic—that golden yellow hue pops on a screen.
Common Mistakes That Ruin the Texture
The biggest mistake is not draining the whole kernel corn. If you dump that canning liquid in, the souffle will never set. It will stay a soupy mess.
Another issue is the butter. Some people try to save calories by cutting the butter in half. Don't do that. The fat in the butter is what allows the edges to fry slightly against the side of the pan, creating those coveted "crunchy bits."
Finally, let it rest. This is the hardest part. When you pull it out of the oven, it needs about 5 to 10 minutes to "set." If you scoop into it immediately, the steam escapes too fast and the whole thing collapses into a puddle. Patience is a virtue, especially when corn is involved.
Beyond the Box: Modern Twists on a Classic
If you’re feeling fancy, you can elevate the Paula Deen corn souffle recipe without losing its soul.
- The Spicy Kick: Fold in a small can of diced green chiles or some fresh chopped jalapenos. The heat against the sweet corn is incredible.
- The Herb Approach: Fresh chives or thyme stirred into the batter add a sophisticated, earthy note that makes it taste "from scratch."
- The Smoky Version: Add half a cup of crumbled bacon. I mean, it’s a Paula Deen-inspired dish. Bacon is basically a requirement in that universe.
Addressing the Health Concerns (Sorta)
Look, nobody is claiming this is a salad. It’s a side dish designed for celebration. It’s high in sodium and saturated fat. But food is more than just fuel; it’s culture and memory.
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If you really need to lighten it up, you can substitute Greek yogurt for the sour cream. It works surprisingly well and adds a bit more protein, though you lose some of that velvety mouthfeel. You can also use "no salt added" canned corn to control the sodium levels. But if it’s Thanksgiving? Just eat the butter. You’ve earned it.
The Nuance of the Souffle vs. Pudding Label
Is it actually a souffle? Technically, no. A true souffle relies on aerated egg whites. This is more of a savory custard or a "corn pudding."
But in the Southern vernacular, "souffle" is often used to describe any baked dish that has a light, airy texture. This recipe fits that bill. It’s lighter than cornbread but more substantial than a soup. It occupies that perfect middle ground that makes it the most versatile side dish in your repertoire. It goes with ham. It goes with turkey. It goes with BBQ ribs. It even goes with a random Tuesday night rotisserie chicken.
Why Critics Get It Wrong
Critics often point to the use of processed ingredients like Jiffy mix as a sign of "lazy cooking." They miss the point. The genius of the Paula Deen corn souffle recipe is accessibility. It leveled the playing field. You don't need a culinary degree to make something that tastes like it came from a high-end Southern kitchen.
It’s a democratic dish. It’s for the busy parent, the college student, and the grandma who has been cooking for fifty years but finally wants an easy win. It’s successful because it works, not because it’s "gourmet."
Making It Ahead of Time
One of the best things about this recipe is its resilience. You can mix the ingredients together and keep the raw batter in the fridge for up to 24 hours before baking. Just make sure to give it a good stir before it goes into the oven, as the corn will settle at the bottom.
If you have leftovers (rare, but possible), it actually reheats beautifully in an air fryer. A few minutes at 320°F and the top gets crispy again while the center stays moist. It’s almost better the second day. Almost.
Actionable Insights for Your Next Bake
To ensure your Paula Deen corn souffle recipe is the talk of the dinner table, follow these specific steps:
- Check the Date: Ensure your Jiffy mix isn't expired. If the leavening agents are dead, your souffle will be a brick.
- Room Temp Ingredients: Try to let your sour cream and butter sit out for a bit so they incorporate more smoothly.
- The Broiler Trick: If your souffle is cooked through but looks pale, pop it under the broiler for 60 seconds. Watch it like a hawk. It will go from "perfect" to "burnt" in a heartbeat.
- Double the Recipe: If you are feeding more than six people, just double it and use two separate dishes or one massive deep-dish lasagna pan. It scales perfectly.
- Texture Control: If you prefer a more rustic feel, don't drain the whole kernel corn completely. Leave about a tablespoon of the liquid. It makes the dish slightly more "spoonable."
Start by gathering the classic five ingredients and stick to the original proportions for your first try. Once you master the base texture, then start experimenting with the cheese or the heat. This dish is a canvas, but the canvas itself is pretty delicious even without the extra paint.