This easy and creamy corn soufflé is the perfect comfort food for any occasion! Made with simple ingredients, it’s soft, buttery, and slightly sweet, with a golden, tender texture. Whether as a side dish for a holiday meal or a quick weekday treat, this dish is always a crowd-pleaser!
Recipe Ingredients:
- 1 15-oz. can whole kernel corn drained
- 1 15-oz. can cream-style corn
- 1 egg lightly beaten
- 4 tablespoons butter melted
- 1 cup sour cream
- 1 8 ½ oz box corn muffin mix
How To Make Corn Souffle?
- Preheat the oven: Set the oven to 175°C (350°F). Lightly butter a 2-quart (1.9L) casserole dish.
- Mix the ingredients: In a large bowl, combine the whole kernel corn, cream-style corn, beaten egg, melted butter, sour cream, and corn muffin mix. Stir well until fully combined.
- Bake the soufflé: Pour the mixture into the prepared casserole dish and spread evenly. Bake for 45–55 minutes, or until the center is set but still slightly soft. If using a deeper dish, allow for extra baking time.
- Serve and enjoy! Let the soufflé cool slightly before serving. It pairs perfectly with roasted meats, grilled vegetables, or as a stand-alone side dish.
Recipe Tips:
- Use room-temperature ingredients : This helps the batter mix evenly and results in a better texture.
- Don’t overbake : The soufflé should be set but still soft inside. Overbaking can make it dry.
- Customize with add-ins : Try mixing in shredded cheese, diced jalapeños, or chopped green onions for extra flavor.
- Grease the dish well : This prevents sticking and makes serving easier.
- Let it rest before serving : The texture improves as it cools slightly, making it easier to cut and serve.
How To Store Leftovers
- Refrigerate: Let the soufflé cool to room temperature, then store it in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap portions tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Place a serving on a microwave-safe plate and heat on medium power in 30-second intervals, checking until warm.
Nutrition Facts
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 450mg
- Potassium: 150mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 5g
Check out More Recipes:
Martha Stewart Corn Souffle
Description
This easy and creamy corn soufflé is the perfect comfort food for any occasion! Made with simple ingredients, it’s soft, buttery, and slightly sweet, with a golden, tender texture. Whether as a side dish for a holiday meal or a quick weekday treat, this dish is always a crowd-pleaser!
Ingredients
Instructions
- Preheat the oven: Set the oven to 175°C (350°F). Lightly butter a 2-quart (1.9L) casserole dish.
- Mix the ingredients: In a large bowl, combine the whole kernel corn, cream-style corn, beaten egg, melted butter, sour cream, and corn muffin mix. Stir well until fully combined.
- Bake the soufflé: Pour the mixture into the prepared casserole dish and spread evenly. Bake for 45–55 minutes, or until the center is set but still slightly soft. If using a deeper dish, allow for extra baking time.
- Serve and enjoy! Let the soufflé cool slightly before serving. It pairs perfectly with roasted meats, grilled vegetables, or as a stand-alone side dish.
Notes
- Use room-temperature ingredients : This helps the batter mix evenly and results in a better texture.
- Don’t overbake : The soufflé should be set but still soft inside. Overbaking can make it dry.
Customize with add-ins : Try mixing in shredded cheese, diced jalapeños, or chopped green onions for extra flavor.
Grease the dish well : This prevents sticking and makes serving easier.
Let it rest before serving : The texture improves as it cools slightly, making it easier to cut and serve.
Martha Stewart Corn Souffle