Classic Corn Soufflé Recipe
Introduction
This classic corn soufflé is a comforting side dish that combines the sweetness of corn with a light, fluffy texture. Perfect for holiday dinners or any cozy meal, it’s easy to prepare and always a crowd-pleaser.
Ingredients
- 8.5 oz Jiffy Corn Muffin Mix
- 12 oz Frozen corn, thawed
- 2 (14.7 oz) cans Creamed corn
- 1 stick Butter, melted
- 1 cup Sour cream
- 2 Eggs
- Salt and pepper to taste
Instructions
- Step 1: In a medium-sized mixing bowl, combine the Jiffy Corn Muffin Mix, thawed frozen corn, creamed corn, melted butter, sour cream, eggs, salt, and pepper. Mix thoroughly until the ingredients are evenly combined.
- Step 2: Grease a baking dish and pour the corn mixture into it, spreading evenly.
- Step 3: Bake at 350°F (175°C) for 1 hour and 30 minutes, or until the top is golden brown and the soufflé is cooked through.
- Step 4: Remove from the oven and let it cool slightly before serving warm. Enjoy!
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or a bit of shredded cheddar cheese to the mixture before baking.
- You can substitute sour cream with Greek yogurt for a tangier taste and lighter texture.
- Use fresh corn kernels if in season, but reduce any added liquid slightly to keep consistency.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to preserve its texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soufflé ahead of time?
Yes, you can prepare the mixture and refrigerate it for a few hours before baking. Just extend the baking time slightly if baking from cold.
Is it possible to freeze corn soufflé?
Yes, you can freeze baked corn soufflé. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
PrintClassic Corn Soufflé Recipe
Classic corn soufflé is a creamy, slightly sweet side dish that combines the sweetness of corn with a rich, fluffy texture. This comforting casserole, made with a blend of creamed corn, corn muffin mix, and a few simple ingredients, is baked until golden brown and perfect for holiday dinners or everyday meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 8.5 oz Jiffy Corn Muffin Mix
- 12 oz Frozen corn, thawed
- 2 (14.7 oz) cans Creamed corn
- 1 stick Butter, melted (about 1/2 cup)
- 1 cup Sour cream
- 2 Eggs
- Salt and pepper to taste
Instructions
- Combine ingredients: In a medium-sized mixing bowl, add the Jiffy Corn Muffin Mix, thawed frozen corn, creamed corn, melted butter, sour cream, eggs, and season with salt and pepper. Mix everything together until the mixture is smooth and evenly combined.
- Prepare baking dish: Grease a baking dish well to prevent sticking. Pour the prepared corn mixture into the greased dish, spreading it out evenly for uniform cooking.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 1 hour and 30 minutes, or until the top is golden brown and the soufflé is cooked through and set in the middle.
- Cool and serve: Remove the soufflé from the oven and let it cool slightly for about 5-10 minutes before serving. This allows it to set further and makes serving easier. Enjoy warm as a delicious side dish.
Notes
- Make sure the frozen corn is fully thawed before mixing for even texture.
- Grease the baking dish thoroughly to ensure the soufflé can be served easily.
- Check doneness by inserting a knife in the center; it should come out clean when fully baked.
- Leftovers can be refrigerated and reheated gently before serving.
Keywords: corn soufflé, classic corn casserole, baked corn dish, creamy corn side
