Corn Souffle
Corn Souffle is rich, creamy, slightly sweet, and savory. It’s easily made with pantry and fridge staples, making it a great side dish for holiday gatherings or a simple weeknight dinner.
Servings: 6
Calories: 285kcal
Ingredients
- 2 large eggs
- ⅔ cup sour cream
- ½ cup unsalted butter melted
- 1 can (15.25 ounces) whole kernel corn drained
- 1 can (14.75 ounce) cream-style corn
- 1 box (8.5 ounces) cornbread mix
- 1 cup shredded cheddar cheese, optional
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a mixing bowl, beat eggs and whisk until combined.
- Add the ⅔ cup of sour cream to the beaten eggs and mix until the mixture is smooth.
- Stir in the ½ cup of melted unsalted butter into the egg and sour cream mixture.
- Now, add the drained whole kernel corn, cream-style corn, and the cornbread mix to the bowl. Mix these ingredients together until well combined.
- If desired, add the 1 cup of shredded cheddar cheese to the mixture and stir it in.
- Season the mixture with salt and pepper to taste.
- Pour the corn mixture into the greased baking dish.
- Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the casserole is set in the center. The exact baking time may vary, so start checking around 35 minutes and adjust as needed.
- Once the corn casserole is done, remove it from the oven and let it cool for a few minutes before serving.
Notes
- Spicy twist. Mix in some chopped green chilies, diced jalapeños, or onions to give your dish a spicy edge.
- Corn variations. Feel free to replace canned corn with fresh or frozen corn for a different texture and taste.
- Experiment with cheeses. While shredded cheddar is my go-to for this recipe, try Jack or Pepper Jack cheese or a blend of cheddar and Jack for a unique flavor.
- Keep an eye on the oven. Ovens vary, so start checking your soufflé around the 35-minute mark to prevent overcooking.
- Give it time to settle. Once out of the oven, let the soufflé rest for 5 minutes. It will firm up as it cools.
- Serving options. This dish is ideal for holiday buffets as it tastes great both hot and at room temperature.
- Storage: Keep leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
Calories: 285kcal | Carbohydrates: 2g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 156mg | Potassium: 72mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 0.2mg | Calcium: 172mg | Iron: 0.3mg