Sweet Corn Souffle, Summer Gatherings and A Love Affair

corn souffle for summer gatherings and southern cooking
Don’t be fooled by the photo.

The recipe for that delicious monstrosity is something you will most certainly not find in either Summer Gatherings or A Love Affair with Southern Cooking. It merely seemed appropriate to include this Sweet Corn Souffle here because stickeningly sweet corn in bread-ish form is both summery and southern.

The fact is, you wouldn’t find a recipe for Sweet Corn Souffle in any real cookbook, for how could any self-respecting chef/food expert/cookbook author take instructions on the back of a box of dry mix and publish it as a “recipe” for birthday cake, pancakes, cornbread or otherwise?

Oh, wait. Sandra Lee does that.

Then again, I did say “respect.”

Now before we get into my strange love-hate-love-hate-hate-hate relationship with the whole Semi-ho Made philosophy that surrounds the Femme Faux-tale of the Food Network, let’s give away two cookbooks with legitimate recipes…
summer gatherings winnerlove affair with southern cooking winner

The Randomizer went all kinds of crazy and picked #3 sarah carrico for Summer Gatherings, then #19 donut for A Love Affair with Southern Cooking! sarah carrico and donut, congratulations, and would you both please email me with your mailing addresses so I can get the books sent out to you?

** An aside: I still haven’t heard from Maggie, the winner of the Sweet Melissa Baking Book! Maggie, if you still want the book, please email me with your mailing address and leave a comment here so I know to make sure your email doesn’t get canned into Spam. **

Now, back to the blonde, bubble-headed Barbie doll of a woman whose body couldn’t possibly absorb a single molecule of the fat and calorie-laden “food” she “cooks” in front of the camera. On the one hand, the Semi-ho is everything a food lover would hate. Buy everything and fake like you made it. On the other hand, who doesn’t love a woman who matches her Chanel-quilted headband to her JV-cheerleader-too-tight deep V-neck cashmere sweater to her apron to the drapes in her “kitchen” to the tiled backsplash and down to her appliances?!?! And when she goes all pink, you know she means business.

I will say that as much as I am not fond of Sandra Lee, I do appreciate the philosophy of semi-homemade. Life moves pretty fast, and there are times when you just have to resort to using the $0.69 box of Jiffy cornbread mix because you don’t have time to grow corn in your backyard, harvest the corn, shuck it, cut it, dry it, and do whatever else you’re supposed to do to make cornmeal.

So I didn’t actually even cheat. It wasn’t like I was going to make cornbread and was forced to use a mix out of convenience in the last minute. I actually have a recipe for this Sweet Corn Souffle that specifically calls for the boxed mix as one of the ingredients. I am not quite sure why it’s called a “souffle,” as there is absolutely nothing souffle-ish about this sour cream-heavy cake hy-bread. Maybe it’s the eggs, though they aren’t even separated and beaten. Everything is dumped into a bowl, combined and baked.

When I make it, I almost feel a little dirty.

But only until it cools and I eat it.

Sweet Corn Souffle/Creamy Corn Casserole Recipe

Ingredients for Sweet Corn Souffle/Casserole

½ cup melted butter
2 lightly beaten eggs
1 8.5 oz package of Jiffy cornbread mix
1 can of whole kernel corn
1 can of cream-style corn
1 cup sour cream

Directions for Sweet Corn Souffle/Casserole

Preheat oven to 350.

In a large bowl, stir together: ½ c melted butter, 2 lightly beaten eggs, 1 8.5 oz package of Jiffy cornbread mix, 1 can of whole kernel corn, 1 can of cream-style corn, and 1 c. sour cream.

Pour into a lightly greased 9×9″ baking pan.

Bake for 45 minutes.

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{ 14 comments… read them below or add one }

1 H. C. June 11, 2008 at 9:25 pm

I got a semi-ho inspired recipe that I’ll be posting shortly too. Yes, it’s revolting until I sink my teeth in.


2 Susan June 11, 2008 at 9:56 pm

you know, i’ve made homemade cornbread with a few different recipes and flavor-wise, you can’t beat jiffy…in my opinion.

KG’s alright, but Paul Pierce is the man. ;-)


3 Sarah Carrico June 11, 2008 at 10:15 pm

I AM SOOOOOOOOO EXCITED!!! I’m not going to be one of those “I never win annnnyyyyyything” people, because I won $1 on a lotto ticket a couple of weeks ago, but I’ve never won a cookbook, and I am very much looking forward to earning my prize! THANKS! [I emailed you]


4 Danielle's Daughter June 12, 2008 at 12:50 am

Girl, that jolly happy butter-eating Food network chick Paula Deen made that very same corn ‘souffle’ recently on an episode of one of her shows-the one where she cooks in the kitchen of her own house while her husband putters around feeding her dog-, and i felt horrified, absolutely HORRIFIED by how much i felt like drooling my way to the market to get a can of creamed corn (which i hate) and a box of Jiffy (which reminds me of my childhood, as my southern grandmother made it constantly) and baking it all up myself in my kitchen.

But alas, i didn’t write the recipe down. I just drooled.

And here you are, to the rescue!

I still feel horrified that i’m even considering eating this. :(


5 condiment June 12, 2008 at 5:33 am

Susan’s a Paul Pierce fan? No wonder she likes Jiffy muffin mix better than real food. Although I have to admit, my late dad, who as far as I know never cooked anything else in his entire life, certainly did rock the Jiffy. When he was feeling festive, he mixed walnuts into it.


6 Sharon June 12, 2008 at 5:35 pm

I try to make nearly everything homemade, but I’d have to agree that sometimes the .70 cent Jiffy box can’t be beat for this “souffle.”


7 brewinphan June 12, 2008 at 9:03 pm

Do I need to stay true to the Sandra Lee-style of cooking and make this recipe while I’m drunk? I’m always searching for a good cornbread(ish) recipe. I’ll give this a shot.


8 Anonymous June 13, 2008 at 12:53 am

Even better, top it with shredded cheddar cheese the last 10 minutes or so of baking……Heaven!!

At my house we call this cheesy corn-cornbread. Yeah, we’re so original.


9 Anonymous June 13, 2008 at 12:53 am

Even better, top it with shredded cheddar cheese the last 10 minutes or so of baking……Heaven!!

At my house we call this cheesy corn-cornbread. Yeah, we’re so original.


10 d* June 13, 2008 at 3:19 am

thanks Sarah!
and the randomizer thingie!

i can’t wait the receive the cookbook!


11 Hillary June 13, 2008 at 4:59 pm

Corn souffle looks good. LOVE the random integer generator…and what happened to Tastespotting?!


12 Susan August 20, 2010 at 7:43 pm

In Paula Deen’s Corn Casserole recipe…there are NO eggs !!!! I’ve never seen this recipe without eggs, but her’s does not list eggs. hmmmmm ??? Have you made it w/o eggs??


13 Solana Beach Foodie January 29, 2013 at 11:52 pm

Cheese, cheese, and lots and lots of cheese! I bet the kids love this. This is best served with chicken brest fillet or roasted chicken. Is it okay if I use cheddar cheese or mozzarella cheese?


14 Sarah J. Gim January 31, 2013 at 7:00 pm

SolanaBeachFoodie: my instinct is that any “melty” cheese would work if you’re adding it to the top of the bread in the last 5-10 minutes of baking! can’t say for sure, so if you try it, let us know how it goes!


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