The corn souffle recipe is an easy and tasty corn casserole a cross between cornbread and creamed corn souffle. It’s simple to prepare and is unquestionably a favorite side dish for holidays and family gatherings! hope you Enjoy the easiest recipe.
Corn souffle is a classic dish that blends the sweetness of corn with the airiness of a souffle. This tasty side dish goes well with any meal, whether it’s a family dinner or a special event. Corn souffle is sure to please your taste buds because of how light it is and how much corn flavor it has. In this piece, we’ll show you how to make a scrumptious corn souffle from scratch. Get ready to enjoy this delicious dish!
It’s almost time for Thanksgiving, which means it’s time to serve this corn casserole, which tastes like a cross between cornbread and a creamy corn soufflé, and has a golden brown top. Some call it corn pudding or corn casserole but in my family.
I found a lot of different ways to make this corn souffle casserole. Jiffy corn muffin mix may have been the source of this idea.
To make Corn souffle you’ll need the following ingredients
- A box of Jiffy corn muffin mix
- A can each of whole kernel corn and creamed corn
- Sour cream
- An egg
- Melted butter
HOW TO MAKE THIS CORN SOUFLE RECIPE?
This is such an easy dump-and-bake casserole.
- Preheat the oven.
- Mix everything together in a bowl and then pour it into a buttered casserole dish.
- Bake for about 45 minutes or so, until they are golden brown and have set, then serve.
Quick and easy recipe isn’t it?
Notes and tips :
- In the past, I’ve only used Jiffy Corn Muffin Mix. I’d use the same amount of the other mix if you use another brand. As long as I can find it, I buy Jiffy in its vegetarian form.
- I’ve used a lot of different-sized casseroles, but I like the 2-quart size with the taller sides best. At 45 minutes, you should start checking to see if it’s done cooking. It should be hard to touch and have a set.
- If you want to reheat leftovers, just cover them with a damp paper towel and microwave them on high until they’re warmed through, then eat them.
Corn souffle recipe
Ingredients
- 4 tablespoons butter melted
- 1 15 -oz. can whole kernel corn drained
- 1 15 -oz. can cream-style corn
- 1 egg lightly beaten
- 1 cup sour cream
- 8 1/2 oz. box corn muffin mix
Instructions
- Preheat the oven to 350 °.
- Butter a 2-quart casserole dish lightly.
- Mix all of the ingredients together thoroughly. Bake 45–55 minutes, or until set but not too firm and dry, in a casserole dish. (The size and shape of your casserole dish will determine how long it takes to bake.) It takes longer to cook a deeper dish.)
Notes
Corn souffle recipe Notes and tips:
- In the past, I’ve only used Jiffy Corn Muffin Mix. If you use another brand, I’d use the same amount of the other mix. As long as I can find it, I buy Jiffy in its vegetarian form.
- I’ve used a lot of different-sized casseroles, but I like the 2-quart size with the taller sides best. At 45 minutes, you should start checking to see if it’s done cooking. It should be hard to touch and have a set.
- If you want to reheat leftovers, just cover them with a damp paper towel and microwave them on high until they’re warmed through, then eat them.
You can also try :
The standard recipe for corn souffle is delicious on its own, but you can also try different variations to make it more your own. Here are some suggestions:
- For a cheese-y twist, add a cup of chopped cheddar or Monterey Jack cheese to the batter.
- Corn Souffle with Herbs: Add chopped fresh herbs like parsley, thyme, or chives to the souffle to give it a burst of freshness.
- hot Corn Souffle: add diced jalapenos or a sprinkle of cayenne pepper.
- Feel free to use your imagination and change the recipe to fit your tastes.
Serving Suggestions
Corn souffle are a great side dish that goes well with a lot of different main dishes. Here are some ideas for how to serve the food:
It makes a warm and hearty meal when served with roasted chicken or turkey.
Pair it with steak or fish that has been cooked for a different taste and feel.
It would go well with crispy bacon and fresh fruit as a breakfast spread.
Serve it as the main dish for a veggie meal and pair it with a green salad.
this dish is a great addition to any meal, whether it’s for a casual get-together or a fancy dinner party because it can be made in many different ways.
Questions you may ask :
1. Can I use frozen corn for the souffle?
Yes, frozen corn can be used as a substitute for fresh or canned corn in the corn souffle recipe. Just make sure to thaw and drain the frozen corn before incorporating it into the mixture.
2. Can I make it ahead of time?
While it’s best to enjoy corn souffle fresh out of the oven for its optimal texture, you can make some preparations ahead of time. You can prepare the corn mixture and souffle batter separately in advance and store them in the refrigerator. When you’re ready to bake, combine the two and proceed with the recipe.
3. Can I freeze it?
It’s not recommended to freeze corn souffle, as the texture may suffer upon thawing. The souffle is best enjoyed immediately after baking for its fluffy and delicate consistency.
4. Can I add cheese to the corn souffle?
Certainly! Adding cheese can enhance its flavor and add a delightful cheesy element. Consider incorporating shredded cheddar, Monterey Jack, or any cheese of your choice into the batter before baking.
5. Can I substitute ingredients in the recipe?
While it’s generally best to follow the recipe for optimal results, there is room for minor ingredient substitutions. You can make adjustments based on your dietary preferences or ingredient availability. For instance, you can explore using different types of flour, alternative milk options, or vegan butter substitutes.
Clara Magnet
Thanks for the recipe, Best CORN SOUFFLE RECIPE
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