Simple, delicious, classic: Find out for yourself why this Corn Soufflé is a total crowd-pleaser!
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Sometimes, a dish is just so good and so easy, it blows your mind. You can’t help but wonder how the recipe came to be. Whose genius mind is responsible for it? You might imagine someone’s great-great-grandmother in a quaint kitchen, or years of cultural traditions accumulating into one signature meal. Corn Soufflé definitely seems like one of those recipes.
But that isn’t quite the case. While this typically Southern dish is a hybrid of cornbread recipes that have been around for hundreds of years, Corn Soufflé as we know it today was actually created in the mid-20th century by Jiffy, the company that sells the corn muffin mix first used in the dish. Well, it was certainly a smart way to sell their product, because everyone loves Corn Soufflé!
In addition to the corn muffin mix, this recipe also uses canned corn, sour cream, butter and eggs. Apart from gathering the ingredients, all that’s left for you to do is mix them together, add them to a baking dish, and let the oven work its magic. The result is a home-cooked dish so delicious and comforting, you’ll have everyone tricked that it’s a secret family recipe passed down from generation to generation.
Is Corn Soufflé Healthy?
Corn Soufflé contains a good helping of corn per serving, which adds fiber, as well as vitamins B and C to your diet. On the whole though, Corn Soufflé probably isn’t considered a healthy dish on account there’s really not much to it. However, it’s rarely served on its own and is often accompanied by other side dishes. So if you’re looking to enjoy a well-rounded meal, be sure to add healthy sides, like protein or some vegetables, to your plate. After all, eating is all about balance.
What Is The Difference Between Whole Kernel and Cream-Style Corn?
Canned whole kernel corn is simply what it sounds like: whole kernels of corn. Cream-style corn, on the other hand, consists of a mixture of both whole kernels and mashed-up kernels of corn, which forms a milky sauce that surrounds the whole kernels.
Traditional creamed corn may also include ingredients like milk, cream, flour, and more, but canned cream–style corn usually just consists of the corn, and some other additives depending on which brand you buy. Among these additives, you’ll likely find sugar, modified corn starch, and salt. So if you’re conscious about your consumption of any of these ingredients, you should compare the amounts used by each brand.
INGREDIENTS
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 box (8.5 oz) corn muffin mix
INSTRUCTIONS
Preheat
Prepare oven and baking dish.
Mix
Combine wet ingredients, then add corn and muffin mix.
Bake
Pour into dish, bake until set, and enjoy.
Devour!
FAQs & Tips
To store Corn Soufflé, first, make sure it has cooled down completely. Then, wrap it tightly with plastic wrap. Wrap it with a second layer—this time, of tin foil—if you’re storing it in the freezer, to avoid freezer burn. It can be kept in the fridge for 3-5 days and in the freezer for up to 3 months. To reheat, you can warm it back up in the oven or microwave.
If you’re worried about mushy Corn Soufflé, it’s important that your mixture isn’t too runny before baking. When you’re adding the whole kernel corn, for example, drain all the liquid out of the can. Or, if you decide to swap the whole kernel corn for frozen corn, make sure it’s thawed completely before using.
This Corn Soufflé recipe bakes for 45 minutes at 350°F, but every oven is a bit different. If you want to be sure your Corn Soufflé is done, give the casserole dish a light shake from side to side. If the middle of the Corn Soufflé jiggles, it’s not done. Bake it for another 5-15 minutes, until the middle holds its form. Then, be sure to cool for at least 5-10 minutes before serving.
Serving Suggestions
Corn Soufflé is best served as a side along with a main course. It’s especially delicious with a meat dish, like this Oven-Cooked Top Sirloin Steak or this Crock-Pot White Chicken Chili. If you’re looking to pair Corn Soufflé with something vegetarian, try this Crock-Pot Vegetarian Chili instead!
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 box 8.5 oz corn muffin mix
Instructions
- Preheat your oven to 350°F and lightly grease a 2-quart baking dish.
- In a large bowl, whisk together the eggs, sour cream, and melted butter until well combined.
- Stir in both cans of corn and the corn muffin mix until just mixed; avoid overmixing.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until the soufflé is set and the top is golden brown.
- Allow the soufflé to cool for a few minutes before serving. Serve warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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