Description
This corn soufflé is a creamy, fluffy, and slightly sweet side dish that blends comfort and elegance. Made with simple pantry staples, it’s easy to prepare and perfect for both casual dinners and special occasions.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 (8.5 oz) box corn muffin mix
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, whisk eggs, sour cream, and melted butter until smooth.
- Stir in whole kernel corn, creamed corn, and corn muffin mix until just combined.
- Fold in shredded cheddar cheese, salt, pepper, garlic powder, and herbs if using.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 45–50 minutes, until the top is lightly golden and the center is set but slightly jiggly.
- Let rest for 5–10 minutes before serving to allow it to firm up.
Notes
- Add diced jalapeños or swap in pepper jack cheese for heat.
- Omit cheese and add 1–2 tablespoons sugar for a sweeter variation.
- Use gluten-free corn muffin mix for a gluten-free option.
- Mix in sautéed bell peppers or green onions for added flavor.
- Leftovers store well and reheat easily in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dish
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
