Corn Soufflé is better without the Jiffy and even more so, without the extra fuss. With its unequivocal corn flavor and a smooth, decadently creamy texture, this fresh take on Corn Soufflé presents the best of both worlds when it comes to a holiday side dish — exceptional flavor and much-needed convenience.
Blend the corn to break up the kernels, whip together an easy cornbread mix, stir it all together and bake for a crowd-pleasing Thanksgiving side dish everyone will love!
CORN SOUFFLE INGREDIENTS
Corn Soufflé is essentially a custard-like cornbread baked in casserole form with bits of corn inside of it. It’s light, smooth, and tender, and you don’t need a box to make it. In fact, swapping out that Jiffy for a homemade cornbread mix will present you with a casserole superior in both flavor and texture.
- You will need 2 (15-ounce) cans of corn for this recipe. Be sure you drain the cans before adding the corn to your blender.
- As far as the dry mix goes for your Corn Soufflé, you will need all-purpose flour, fine yellow cornmeal, granulated sugar, baking powder, and fine sea salt. Be sure not to confuse baking powder with baking soda, as the two are not interchangeable.
- For the wet ingredients, you will need sour cream, unsalted butter, half-and-half, and one egg.
HOW TO MAKE CORN SOUFFLE FROM SCRATCH
- Prep – Preheat the oven to 350° and have ready a greased, 2 1/2 to 3-quart baking dish.
- Blend the Corn – The first step in making your Corn Soufflé from scratch is to break up the corn. You can do this in a food processor or a blender. Add the corn to your device and pulse just until slightly broken up.
- Make the Cornbread Mix – Now for the dry ingredients: Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
- Mix Wet Ingredients – In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and the egg. Then, add the dry ingredients and mix until just combined. Finish off your Corn Soufflé batter by stirring in the corn and the chives (if using).
- Bake – Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 45 minutes, then uncover and bake 10 minutes more.
5 MORE CORN SIDE DISHES YOU’LL LOVE
- Southern Cornbread Dressing is savory, with a hint of sweet, and completely full of flavor. This is a perfectly moist cornbread dressing, made with sauteed onions and celery, and amped up with fresh herbs like sage, thyme, and parsley.
- Cream Corn Casserole features sweet corn baked in a perfectly smooth and creamy sauce, topped off with melty Cheddar and buttery Ritz crackers, baked to absolute perfection.
- Old Fashioned Spoon Bread is a custard-like cornbread you can scoop up with a spoon! Feel free to add some crumbled bacon or corn kernels to the batter and amp up this Thanksgiving classic.
- Southern Creamed Corn with cream cheese is made fast on the stovetop with milk and fresh (or frozen corn). The perfect potluck side dish for family gatherings, holidays, and BBQ’s!
- Homemade Cornbread is easy to make, comes equipped with a moist and tender crumb, and feeds a crowd!
You'll love this fresh take on Corn Soufflé with its unequivocal corn flavor, and a smooth, decadently creamy texture! An easy-make Thanksgiving side dish!
- 2 (15 ounce) cans corn, drained
- 1/2 cup all-purpose flour
- 1/2 cup finely ground cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 3/4 cup sour cream
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup half-and-half
- 1 large egg
- 1 teaspoon minced chives (optional)
Preheat the oven to 350° and have ready a greased, 2 1/2 - 3-quart baking dish.
Add the corn to a food processor or blender and pulse just until slightly broken up. Set aside until ready to use.
Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Then, add the dry ingredients and mix until just combined. Stir in the corn and chives.
Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 45 minutes, then uncover and bake 10 minutes more.
Allow to cool slightly, serve, and enjoy!