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Eightyrecipes
Corn Souffle
by Bity · eightyrecipes.com
A creamy, lightly sweet corn souffle with a fluffy, tender middle and a golden top. Everything is stirred in one bowl in 10 minutes.
Corn souffle baked golden in a white casserole dish on a marble counter
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 380 kcal

Ingredients  

  • 1 can whole kernel corn (15 ounces / 425 g), drained
  • 1 can creamed corn (15 ounces / 425 g)
  • 1 cup sour cream (240 g)
  • 1/2 cup unsalted butter (113 g), melted
  • 2 large eggs
  • 1 package cornbread mix (8.5 ounces / 240 g)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt

Instructions

  • Heat the oven to 350°F (175°C). Butter a 9x13-inch baking dish or coat it with nonstick cooking spray.
  • In a large bowl, whisk the sour cream, melted butter, eggs, sugar and salt together until smooth.
  • Add the drained whole kernel corn and the creamed corn and stir until evenly mixed. Tip in the cornbread mix and stir gently, stopping as soon as no dry spots remain.
    Four step photos: sour cream, butter and eggs in a bowl, whisked smooth, both kinds of sweetcorn added, then stirred together
  • Scrape the batter into the greased dish and level it out.
  • Bake for 40 to 45 minutes, until the top is lightly golden and the centre is set but still soft and a little creamy.
    Four step photos: cornbread mix tipped onto the batter, the thick batter stirred, spread in a white dish, then baked golden
  • Rest for 5 to 10 minutes before serving.
    A metal spatula lifting the first creamy scoop from a golden sweetcorn bake

Notes

Nutrition values are an estimate. Drain the whole kernel corn well; do not drain the creamed corn. An 8.5 ounce package is one box of Jiffy corn muffin mix. Stir the cornbread mix in gently and stop as soon as the dry spots are gone. The centre should stay soft and slightly creamy, and it firms up as it rests. Leftovers keep in the fridge for 3 to 4 days.
Nutrition
Calories 380 kcal
Fat 22 g
Saturated Fat 11 g
Protein 6 g
Carbohydrates 42 g
Sugar 12 g
Sodium 600 mg
Nutrition is an estimate, calculated automatically.
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