An all-purpose Jiffy cornbread souffle recipe calls for 2 eggs, 1/3 cup milk, 1 stick of melted butter, 1 package of Jiffy cornbread mix and 8 ounces of sour cream. Add 1 can of creamed corn and 1 can of whole kernel corn to give the souffle some texture.
Beat the eggs until they become frothy, then mix them with the milk and the butter. Stir in the cornbread mix. Add the sour cream, the creamed corn and the whole kernel corn. Mix well, and pour into a greased 9-inch round baking dish.
Bake covered at 350 degrees Fahrenheit for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Top with chives or parsley, or serve with butter and honey. You may double the recipe for larger crowds, but bake each batch in its own dish.
Cornbread souffle may sometimes be called cornbread casserole, corn casserole, spoon bread, spoon bread souffle or spoon bread casserole. Jiffy.com offers a spoon bread casserole recipe nearly identical to typical cornbread souffle recipes.
Some cornbread souffle variations omit the creamed and the whole kernel corn, opting to include finely ground white cornmeal instead. These variations also entail beating the eggs and milk until they become aerated. Aeration gives the dish its souffle-like quality, even though it is not a souffle in the traditional sense.