If you’re looking for a comforting, crowd-pleasing dish that feels like a warm hug on a plate, this Creamy Corn Soufflé with Cheddar and Chives Recipe is exactly what you need. It’s an irresistible combination of sweet corn, sharp cheddar, and fresh chives baked into a fluffy, golden soufflé that’s creamy to the last bite. Whether you’re serving it as a side at a holiday dinner or just want to treat yourself with something extra special, this recipe always delivers a perfect balance of flavor and texture that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each plays an essential role in making this dish truly shine. From the creamy texture of the sour cream to the zing of garlic powder and the fresh, vibrant touch of chives, every component adds depth and color to your soufflé.
- Creamed corn (14.75-ounce can): Provides the rich, smooth base that keeps the soufflé moist and flavorful.
- Jiffy corn muffin mix (8-ounce package): Acts as the perfect binder and adds a subtle corn flavor that’s both hearty and light.
- Salted butter (½ cup, melted): Brings richness and helps create a tender crumb texture.
- Sour cream (½ cup): Adds creaminess and a slight tang to balance the sweetness of the corn.
- Egg (1 large): Acts as a natural leavening agent, helping the soufflé rise beautifully.
- Garlic powder (½ teaspoon): Gives a subtle savory note that enhances overall flavor.
- Salt (½ teaspoon): Essential to bring all the flavors together and keep the dish balanced.
- Sweet kernel corn (15.25-ounce can, drained): Adds delightful bursts of fresh corn flavor and texture throughout.
- Shredded cheddar cheese (1 cup): Half mixed in for melting gooeyness, half sprinkled on top for golden, cheesy goodness.
- Finely chopped chives (2 tablespoons): Introduces a bright, oniony freshness that cuts through the richness.
How to Make Creamy Corn Soufflé with Cheddar and Chives Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 350 degrees Fahrenheit. This ensures the perfect baking temperature so your soufflé can rise slowly and evenly, creating that classic fluffy texture we all love.
Step 2: Whisk the Batter
In a large bowl, combine the creamed corn, Jiffy corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt. Whisk these together until the mixture is smooth and fully blended. This stage is where the magic begins – integrating the wet and dry ingredients perfectly ensures a tender soufflé.
Step 3: Mix in Corn, Cheese, and Chives
Gently fold in the drained sweet kernel corn, ½ cup of the shredded cheddar cheese, and the finely chopped chives. This step adds layers of texture and flavor—those little corn kernels burst with sweetness while the cheese melts into creamy pockets.
Step 4: Bake to Perfection
Spray an 8×10 or 9×9 inch baking dish generously with non-stick cooking spray. Spread your batter evenly in the dish and slide it in the oven. Bake for 25 minutes, then sprinkle the remaining cheese on top and bake for another 5-10 minutes. You’ll know it’s done when the edges turn golden brown and the center still jiggles just slightly. That gentle jiggle is a sign of creamy, delicious richness!
Step 5: Let it Rest
Allow your soufflé to sit for 5-10 minutes once it’s out of the oven. This resting time helps it set perfectly while maintaining its creamy texture, making it easier to cut and serve without losing that luscious softness.
How to Serve Creamy Corn Soufflé with Cheddar and Chives Recipe
Garnishes
Adding a few fresh chives on top right before serving adds a pop of green color and a fresh bite that brightens the rich, cheesy dish beautifully. A light drizzle of melted butter or a sprinkle of extra cheddar cheese can also take it to the next level for presentation.
Side Dishes
This soufflé pairs wonderfully with rich, savory mains like roasted chicken, glazed ham, or a juicy steak. Its creamy sweetness also complements vegetable-forward dishes such as sautéed greens or roasted Brussels sprouts, balancing the plate perfectly.
Creative Ways to Present
For a fun twist, try serving individual soufflés in ramekins for a charming personal touch. You can also transform leftovers into a hearty breakfast scramble by mixing chunks into eggs and toasting some crusty bread on the side—a delightful way to enjoy the Creamy Corn Soufflé with Cheddar and Chives Recipe at any time of day.
Make Ahead and Storage
Storing Leftovers
Store leftover soufflé in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making leftovers taste even better the next day.
Freezing
You can freeze leftover soufflé by wrapping it tightly in plastic wrap and foil, then placing it in a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftover soufflé gently in a 325-degree oven for 15-20 minutes, covered with foil to prevent drying out. You can remove the foil in the last few minutes if you want to refresh that golden crust on top. Avoid microwaving, which can make it rubbery.
FAQs
Can I use fresh corn instead of canned corn?
Absolutely! Fresh corn will add a wonderful sweetness and texture. Just steam or boil the corn kernels before adding, and make sure they’re well drained so your soufflé doesn’t become too watery.
Is this soufflé gluten-free?
The recipe as written uses Jiffy corn muffin mix, which contains gluten. To make it gluten-free, swap with a gluten-free cornmeal mix and ensure other ingredients are gluten-free certified.
Can I prepare the soufflé ahead and bake later?
Yes! You can mix everything up to step 4, cover the baking dish tightly, and refrigerate for several hours or overnight. Bake as described, just add a few extra minutes to baking time if baking straight from the fridge.
What’s the best way to make the soufflé rise higher?
Make sure not to overmix the batter, especially after adding the corn and cheese. A gentle fold preserves air bubbles that help it rise. Also, avoid opening the oven door during baking to maintain steady heat.
Can I add other herbs or spices?
Definitely! Fresh thyme or parsley can be great additions alongside or instead of chives. A pinch of smoked paprika or cayenne can also add a subtle kick if you like a little heat.
Final Thoughts
There’s something so comforting and satisfying about this Creamy Corn Soufflé with Cheddar and Chives Recipe that makes it a perfect addition to any meal, any time of year. It’s simple yet elegant, loaded with flavor but easy to prepare, and guaranteed to be a hit with family and friends. Give it a try—you might just find it becomes one of your new favorite dishes!
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Creamy Corn Soufflé with Cheddar and Chives Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This creamy and cheesy Corn Soufflé, also known as Corn Casserole, combines sweet and creamed corn with a buttery, fluffy batter enriched with sour cream and cheddar cheese. Perfect as a comforting side dish, it bakes to golden perfection with a slightly browned crust and a tender, fluffy center.
Ingredients
Soufflé Base
- 1 (14.75-ounce) can creamed corn
- 1 (8-ounce) package Jiffy corn muffin mix
- ½ cup salted butter, melted
- ½ cup sour cream
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
Add-ins
- 1 (15.25-ounce) can sweet kernel corn, drained
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons finely chopped chives
Instructions
- Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the soufflé.
- Whisk the batter: In a large bowl, combine creamed corn, Jiffy corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt. Whisk thoroughly until the mixture is smooth and well incorporated.
- Mix in corn, cheese, and chives: Add the drained sweet kernel corn, half of the shredded cheddar cheese, and chopped chives to the batter. Gently fold everything together with a spatula just until combined, careful not to overmix.
- Bake the soufflé: Lightly grease an 8×10- or 9×9-inch baking dish with non-stick cooking spray. Pour the soufflé mixture into the dish and spread evenly. Bake in the preheated oven for 25 minutes. After that, sprinkle the remaining cheddar cheese evenly over the top and return to the oven to bake for an additional 5 to 10 minutes. The soufflé is done when the edges are nicely browned and the center still jiggles slightly.
- Rest before serving: Remove the soufflé from the oven and let it sit for 5 to 10 minutes. This helps it set and makes it easier to serve.
Notes
- Use non-stick cooking spray or grease the baking dish well to prevent sticking.
- For a sharper flavor, use extra-sharp cheddar cheese instead of mild.
- Can be prepared ahead and baked just before serving; refrigerate the batter and bake fresh.
- Feel free to add a pinch of black pepper or smoked paprika for an added depth of flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
