Delicious Corn Soufflé: A Perfect Side Dish for Any Meal

Are you searching for the perfect side dish to complement your family dinners or holiday feasts? Look no further than our mouthwatering Corn Soufflé recipe! This creamy and savory dish combines the sweetness of whole kernel corn with the rich flavor of sweet cream-style golden corn, all bound together with sour cream, egg, and butter. Topped off with a golden crust of Jiffy corn muffin mix, this Corn Soufflé is sure to become a new favorite at your table. Join us as we explore the ingredients, instructions, cook notes, variations, and even keto and low-carb versions of this classic comfort food.

Ingredients:

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can sweet cream-style golden corn
½ cup sour cream
1 egg
1 (8.5 oz) box Jiffy corn muffin mix
½ cup butter, melted

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

2. Prepare the Corn Mixture:

In a large mixing bowl, combine the whole kernel corn, sweet cream-style golden corn, sour cream, egg, and melted butter.
Mix until all ingredients are well combined.

3. Add the Corn Muffin Mix:

Gradually add the Jiffy corn muffin mix to the corn mixture, stirring until fully incorporated.

4. Bake the Soufflé:

Pour the corn mixture into a greased 9×13-inch baking dish.
Smooth the top with a spatula to create an even layer.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the soufflé is golden brown and set in the center.

5. Serve:

Remove the soufflé from the oven and let it cool for a few minutes before serving.
Slice into squares and serve warm alongside your favorite main dish.

Cook Notes and Variations:

Creaminess Factor: For an even creamier texture, you can add an extra dollop of sour cream or a splash of heavy cream to the corn mixture.
Cheesy Upgrade: Sprinkle shredded cheddar cheese on top of the soufflé during the last 10 minutes of baking for a cheesy twist.
Spice it Up: Add diced jalapeños or green chilies to the corn mixture for a hint of heat.
Herb Infusion: Mix in chopped fresh herbs like parsley, chives, or cilantro for added flavor and freshness.

Keto Versions and Low-Carb Versions:

Keto Version:

Replace Corn: Substitute the canned corn with diced bell peppers or cauliflower florets to reduce the carb content.
Use Almond Flour: Replace the Jiffy corn muffin mix with almond flour seasoned with a pinch of salt and baking powder for a keto-friendly alternative.

Low-Carb Version:

Reduce Corn Muffin Mix: Use half the amount of Jiffy corn muffin mix or omit it altogether for a lower-carb option.
Add Vegetables: Increase the amount of vegetables like diced bell peppers, onions, or zucchini to bulk up the dish without adding extra carbs.

Frequently Asked Questions (FAQs):

1. Can I use fresh corn instead of canned corn?

Yes, you can definitely use fresh corn kernels in this recipe! Simply substitute the canned corn with approximately 2 cups of fresh corn kernels.

2. Can I make this dish ahead of time?

Absolutely! You can prepare the Corn Soufflé up to a day in advance and store it covered in the refrigerator. When ready to serve, reheat it in the oven at 350°F (175°C) until warmed through.

3. Can I freeze leftovers?

Yes, you can freeze leftover Corn Soufflé for up to 3 months. Wrap individual portions tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating.

Indulge in the comforting flavors of our Corn Soufflé—a delightful side dish that’s perfect for any occasion. With its creamy texture, sweet corn flavor, and golden crust, this dish is sure to be a hit with family and friends alike. Whether you’re serving it alongside a holiday feast or a casual weeknight dinner, our Corn Soufflé is sure to elevate any meal. So gather your ingredients and prepare to savor every bite of this delicious comfort food classic!

Elevate your meals with our mouthwatering Corn Soufflé recipe—a creamy and savory side dish that’s sure to delight your taste buds!