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
Scale
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.
