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
Scale
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.
