If you’re craving a comforting side dish that’s creamy, fluffy, and packed with delightful corn flavor, the Ina Garten Corn Soufflé Recipe is your new best friend in the kitchen. This soufflé combines the sweetness of whole kernel corn with the rich creaminess of sour cream and a touch of buttery goodness, all brought together by a simple box of Jiffy corn muffin mix. It’s the perfect dish to elevate any meal from everyday dinners to special occasions, offering a luscious texture that’s light yet satisfying. Once you try this recipe, it might quickly become your go-to at family gatherings or holiday feasts.
Ingredients You’ll Need
Ina Garten’s corn soufflé feels like a special treat, but the ingredient list is refreshingly straightforward. Each component is essential, contributing to the perfect balance of taste, texture, and that lovely golden color that makes this dish impossible to resist.
- Whole kernel corn (1 can, 15 ounces): Adds texture and bursts of sweet corn flavor throughout the soufflé.
- Cream-style corn (1 can, 15 ounces): Provides creaminess and a smoother corn base, balancing the kernels.
- Egg (1, lightly beaten): Acts as a binder, helping the soufflé hold its airy structure once baked.
- Butter (4 tablespoons, melted): Brings rich, velvety moisture and helps create that golden top crust.
- Sour cream (1 cup): Adds tanginess and extra creaminess, enhancing the soufflé’s depth of flavor.
- Jiffy corn muffin mix (1 box, 8½ ounces): Your secret weapon for a quick, easy base that adds just the right crumbly texture.
How to Make Ina Garten Corn Soufflé Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by heating your oven to 350 degrees Fahrenheit. Immediately greasing a 9×9-inch baking dish or a similar size casserole dish with butter ensures your soufflé won’t stick and will slide out beautifully after baking.
Step 2: Combine Corn Ingredients
Pour both the drained whole kernel corn and the cream-style corn into a large mixing bowl. The combination here is key for texture contrast — juicy kernels nestled in a creamy corn base sets the stage for the soufflé’s signature feel.
Step 3: Add Wet Ingredients and Mix
Add the lightly beaten egg, melted butter, and sour cream to your bowl with the corn. Stir everything together until fully combined. This mix will become rich and luscious, preparing a delightful batter full of moisture and flavor.
Step 4: Incorporate the Jiffy Corn Muffin Mix
Sprinkle in the box of Jiffy corn muffin mix, gently folding it into the wet ingredients just until blended. You want to avoid overmixing to keep the soufflé light and fluffy once baked.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared baking dish and smooth the top. Pop it into your preheated oven and bake for about 45 minutes, or until the top turns a gorgeous golden color and the soufflé has set. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
How to Serve Ina Garten Corn Soufflé Recipe
Garnishes
For a little extra flair, dust the top with freshly chopped chives or parsley just before serving. Not only do they add a burst of color, but their mild herbal touch complements the sweetness of the corn beautifully.
Side Dishes
This soufflé plays well with many mains — think roasted chicken, glazed ham, or even grilled steak. Its creamy, corny goodness pairs perfectly with savory or smoky flavors, making it a versatile side that elevates any meal.
Creative Ways to Present
Serve individual portions in small ramekins or mini cast iron skillets for a charming, personal touch that wows guests. You can also top with a sprinkle of crispy bacon or a dollop of crème fraîche for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply cover the soufflé tightly with plastic wrap or transfer to an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days, making it great for next-day lunches or dinner sides.
Freezing
You can freeze the Ina Garten Corn Soufflé Recipe either before or after baking. For unbaked soufflé, freeze in a sealed container for up to 1 month, then bake from frozen by adding extra time. For baked leftovers, wrap well and freeze for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a 350-degree oven until warmed through, about 15-20 minutes. Avoid the microwave for a better texture, as the oven keeps the soufflé moist while maintaining its fluffy top.
FAQs
Can I use fresh corn instead of canned for this recipe?
Absolutely! Fresh corn will add a wonderful natural sweetness and texture, but make sure to cook and cut the kernels before adding to keep the moisture balanced.
Is it possible to make this soufflé dairy-free?
Yes, substituting butter with a dairy-free alternative and choosing a dairy-free sour cream option can make this dish suitable for dairy-free diets without sacrificing flavor.
What makes this soufflé light and fluffy?
The combination of the beaten egg and the Jiffy corn muffin mix creates a tender crumb, while careful folding preserves airiness for that signature soufflé texture.
Can I prepare Ina Garten Corn Soufflé Recipe ahead of time?
Definitely! You can mix the batter the day before and keep it covered in the fridge, then bake just before serving for fresh-from-the-oven magic.
How can I add a little spice to this soufflé?
Try stirring in a pinch of cayenne pepper or some finely diced jalapeños to the batter. It adds a subtle kick that pairs wonderfully with the dish’s sweetness.
Final Thoughts
Ina Garten’s Corn Soufflé Recipe is a simple yet spectacular side that turns everyday ingredients into a show-stopping dish. Whether you are hosting a holiday dinner or just want to make a cozy family meal a bit more special, this soufflé is bound to impress. Give it a try, and I promise it will become one of your cherished classics to share again and again.
Print
Ina Garten Corn Soufflé Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Ina Garten’s Corn Soufflé is a creamy, fluffy side dish that combines whole kernel corn, cream-style corn, sour cream, and corn muffin mix to create a perfect accompaniment for any meal. With a rich texture and subtly sweet corn flavor, this soufflé bakes to a golden top and pairs beautifully with BBQ, roasted meats, or holiday dinners.
Ingredients
Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 egg, lightly beaten
- 4 tablespoons butter, melted
- 1 cup sour cream
- 1 (8½-ounce) box Jiffy corn muffin mix
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). This ensures the soufflé will bake evenly and develop a golden crust.
- Mix the corn ingredients: In a large mixing bowl, combine the drained whole kernel corn and cream-style corn to create the base of the soufflé.
- Add the egg and butter: Stir in the lightly beaten egg and melted butter. These ingredients provide moisture and richness to the soufflé’s texture.
- Incorporate sour cream and muffin mix: Add the sour cream followed by the Jiffy corn muffin mix. Mix everything gently until just combined to maintain a light texture.
- Pour into a baking dish: Transfer the mixture into a greased 1.5-quart baking dish or casserole dish, spreading evenly to ensure uniform baking.
- Bake the soufflé: Place the dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the soufflé is set.
- Let it rest and serve: Allow the soufflé to cool for 5 minutes before serving. This resting time helps it set further and makes it easier to slice.
Notes
- Do not overmix the batter to keep the soufflé light and airy.
- You can substitute the Jiffy mix with any other cornbread mix if unavailable.
- For a richer flavor, use full-fat sour cream and butter.
- This soufflé can be prepared a few hours ahead and reheated before serving.
- Make sure to drain the whole kernel corn well to prevent excess moisture.
