first class corn soufflé vest

corn soufflé

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Corn Soufflé

Warm, slightly sweet, light-as-a-cloud corn soufflé is a southern staple that's so good you'll see it on the buffet year-round. And it's so much easier than a fancy French soufflé: This recipe requires no furious beating of egg whites or a risk of collapse as it comes out of the oven. Instead you just fold together corn kernels, creamed corn, sour cream, corn muffin mix, and eggs, and bake until its fluffy and set. Sour cream is the secret star ingredient here: It balances the sweetness of the corn, and along with the creamed corn, adds serious moisture to the dish. Soon you'll be skipping the skillet of cornbread and making this easy soufflé instead. It's pure comfort food!

Ingredients

  • 1/2 c. unsalted butter, plus more for greasing
  • 1 yellow onion, chopped
  • 2 jalapeños, stemmed and chopped (seeded, if desired)
  • 4 garlic cloves, finely chopped
  • 3 c. fresh yellow corn kernels
  • 1 (16-oz.) container sour cream
  • 1 (14.75-oz.) can creamed corn
  • 2 (8.5-oz.) boxes corn muffin mix
  • 2 large eggs, beaten
  • 2 tsp. kosher salt

Direction

  1. Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with butter.
  2. In a large skillet, melt the butter over medium heat. Add the onion, and cook, stirring occasionally, until softened, about 8 minutes. Stir in the jalapeño and garlic. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the corn, and cook until just tender, about 4 minutes. Transfer the mixture to a large bowl.
  3. Add the sour cream, creamed corn, corn muffin mix, eggs, and salt to the onion mixture. Stir until well combined. Spoon the mixture into the prepared dish and spread in an even layer.
  4. Bake until set, puffed in the center, and lightly browned on top, 50 to 60 minutes. Let cool for 5 minutes before serving