corn souffle recipe with jiffy mix
The Best corn souffle recipe with jiffy mix
I also love how this recipe is surprisingly healthy for what it is. A Jiffy mix corn soufflé isn’t loaded with extra fat or calories, but it still delivers a satisfying, protein-rich bite. The corn itself is packed with fiber and vitamins, and because it’s baked rather than fried, it’s a lighter option than you might expect. It’s a great way to enjoy a crowd-pleaser without feeling guilty afterward. Plus, it’s foolproof—no fancy skills required, just a little patience to let it rise properly. That makes it a reliable go-to for both casual meals and when you want to impress without overcomplicating things.
Easy Corn Soufflé with Jiffy Mix
A light, fluffy corn soufflé that’s quick to prepare using a boxed Jiffy mix. Perfect for a weeknight dinner with a creamy, tomato-based sauce.
🥘Ingredients
- 1 box (10.5 oz) Jiffy Cornmeal Mix
- 1 cup water
- 1 cup milk
- 1 tbsp butter
- 1 tsp salt
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1 cup tomato sauce
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 400°F. Lightly grease four 6-ounce ramekins with butter. -
2
In a large bowl, whisk together the Jiffy mix, water, milk, salt, and cornstarch until smooth. -
3
Heat oil in a pan over medium heat. Add tomato sauce, oregano, and garlic powder, simmering for 5 minutes until slightly thickened. Remove from heat. -
4
Divide the batter evenly among the ramekins. Pour the tomato sauce evenly over each soufflé. -
5
Bake in the preheated oven for 15 minutes. Immediately turn the oven off, place the ramekins inside, and let them cool inside for 10 minutes. -
6
Turn the oven back on to 350°F. Bake for another 10–12 minutes until puffed and golden.
🔧Equipment
- Mixing bowl
- Whisk
- Oven-safe ramekins (4 x 6 oz)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Corn Soufflé with Jiffy Mix Works
❓ Frequently Asked Questions About Corn Soufflé with Jiffy Mix
How do I know if my Jiffy Corn Soufflé mix is ready to use?
Use the mix as directed on the package—just stir the dry ingredients with a fork until no clumps remain. If the mix looks smooth and free of lumps, it’s ready for the next step. If it’s still grainy, let it sit for another minute and stir again.
Why does my corn soufflé mix sometimes turn out flat instead of fluffy?
A flat soufflé usually happens if you overmix the batter after adding the egg. Gently fold in the egg just until it’s combined—no more than 30 seconds. Also, ensure your mixing bowl is at room temperature, and don’t overcrowd it. Baking at 425°F (220°C) for 15–18 minutes is ideal.
Can I substitute fresh corn for the canned corn in this recipe?
Yes, but adjust the quantity: use about 1½ cups of fresh corn kernels (about 2 ears of corn) instead of 1½ cups canned. Drain and rinse the canned corn first to remove excess liquid, as it can make the soufflé dense.
What’s the best way to serve this corn soufflé?
Let it cool slightly before serving to avoid sogginess. Top with a sprinkle of fresh chives or a dollop of sour cream for extra flavor. You can also garnish with a dollop of Greek yogurt, a pinch of smoked paprika, or a drizzle of melted butter for a restaurant-style touch.
How can I make sure my soufflé doesn’t collapse mid-bake?
Avoid opening the oven door until the timer finishes—sudden temperature drops can cause the soufflé to deflate. If it starts sinking, cover it loosely with foil to trap heat. Also, ensure your oven is preheated to the correct temperature and that your ramekins are oven-safe and lightly greased.
