Jalapeno Corn Souffle

Jalapeno Corn Souffle is almost like a cross between cornbread dressing and corn risotto. It’s cheesy, is damn delicious, has a kick, and disappears very quickly.

A few years ago, my in-laws came to town for a visit and my step-mother-in-law made what she called corn souffle. 

I had never heard of such a thing, and I’m from the South!

Jalapeno Corn Souffle

This is kind of like a spoon bread, and really versatile as far as ingredients go if you like changing things up.

This is my take on hers – and of course I had to add some heat.

Jalapeno is my drug of choice, almost all the time.

However, you could use habanero, serrano, or even poblano if you’re one of those that doesn’t like real heat, but a little kicked up flavor.

Jalapeno Corn Souffle

The longer you bake this, the firmer it gets, so depending on your preference you could make it soft and mushy or firm and bread-like.


I like to add a little extra sour cream with mine, because I usually add a little extra jalapeños and it balances everything out.

You’re welcome to add more cheese, because hell, who doesn’t want extra cheese?!

Be prepared to give out the recipe, because you’ll be asked.

Again, and again.

As a matter of fact, if you’re going to take this to a holiday dinner or game day, just double the batch!

Be generous… They’ll love you.


Here’s your printable!

Jalapeno Corn Souffle

Jalapeno Corn Souffle

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 10 minutes

Corn Souffle kicked up a notch or two, and cheesy, as it should be.


  • 1 box Jiffy cornbread mix
  • 1 can sweet corn
  • 1 can creamed corn
  • 3 tbsp all purpose flour
  • 1 cup sour cream
  • 1 egg, beaten
  • 1 jalapeno, washed and minced
  • 1/2 cup Monterey jack cheese, shredded
  • 1 tbsp salt


  1. Preheat oven to 350° and spray a 9X9 glass baking dish with cooking spray.
  2. Combine everything in a large mixing bowl and pour into baking dish.
  3. Bake for 45-55 minutes until slightly browned on top and bubbly.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 9 Comments

  1. Julie Menghini

    This recipe sounds amazing and I’m all for extra jalapenos too!

  2. ally

    Love how easy this is, Shea! And, I never expected to see Jiffy cornbread mix! Really cool! Love mine soft and moooosheeee!

  3. Brenda

    I brought this to a potluck last night! Very good, but next time I will cut back on the salt.

    1. Dixie Chik

      Thanks so much Brenda! Glad you liked it.

  4. Leslie

    Yummo!! Delicious recipe, and great pictures!

  5. Tonya

    Congrats on being featured this week at Weekend Potluck! I just pinned ya! have a great weekend….Tonya from 4 little Fergusons

  6. carolinaheartstrings

    Wow is all I can. I must make this recipe soon. Looks so delicious. I love the added “heat”. Come visit. We have a terrific chili recipe today.

  7. Tabitha (a.k.a. Penny)

    Talking my language. This looks like comfort food to me. Makes me want to take a nap. LOL

    Thanks for linking up at Weekend Potluck. I pinned this to my Side Dishes board.

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