If you’ve ever had the pleasure of indulging in Ina Garten Corn Soufflé Recipe, you know it’s a comforting, delightfully light, and downright addictive side dish that brings a touch of Southern charm to your table. This soufflé pairs the sweet, juicy crunch of corn with the creamy richness of sour cream and butter, all lifted by just the right amount of corn muffin mix to create a golden, fluffy texture. It’s the kind of dish that feels like a warm hug from Ina herself, perfect for holiday dinners or cozy family meals. Once you try this Ina Garten Corn Soufflé Recipe, you’ll find yourself coming back to it again and again for its unique mix of simplicity and decadence.
Ingredients You’ll Need
This Ina Garten Corn Soufflé Recipe relies on a handful of straightforward ingredients that each play an essential role in its heavenly texture and rich flavor. From the sweet bursts of corn to the creamy sour cream and the subtle lift from the muffin mix, every component is indispensably delicious.
- Whole kernel corn: Adds a satisfying crunch and fresh corn flavor.
- Cream-style corn: Provides a silky, creamy base that binds the soufflé.
- Egg: Lightly beaten to help set and add structure to the soufflé.
- Butter: Melted for richness and a silky mouthfeel throughout.
- Sour cream: Delivers tanginess and moisture that keeps the soufflé tender.
- Jiffy corn muffin mix: Acts as the perfect binder and adds a subtle sweetness and crumbly texture.
How to Make Ina Garten Corn Soufflé Recipe
Step 1: Preheat and Prepare Your Bakeware
Begin by preheating your oven to about 350 degrees Fahrenheit. Greasing a casserole dish thoroughly ensures your soufflé won’t stick and will develop a beautifully browned crust that’s as pleasing to look at as it is to eat.
Step 2: Combine the Corn Ingredients
In a large bowl, stir together the drained whole kernel corn and cream-style corn. This combination creates the ideal balance of texture and creaminess, fundamental to the soufflé’s irresistible bite.
Step 3: Mix in the Wet Ingredients
Next, add the lightly beaten egg, melted butter, and sour cream to the corn mixture. These bring moisture, richness, and a subtle tanginess that elevate the overall flavor and help the soufflé set perfectly.
Step 4: Add the Corn Muffin Mix
Sprinkle the Jiffy corn muffin mix over your wet ingredients and gently fold everything until just combined. Be careful not to overmix—this ensures the soufflé remains light and airy, capturing Ina Garten’s signature texture.
Step 5: Bake Until Golden and Puffy
Pour the soufflé mixture into your prepared casserole dish and bake in the oven for about 55 minutes. Keep an eye on it as it should turn golden brown on top and puff up beautifully—a sure sign it’s ready to come out and wow your guests.
How to Serve Ina Garten Corn Soufflé Recipe
Garnishes
While the Ina Garten Corn Soufflé Recipe is delicious all on its own, adding a sprinkle of fresh chopped parsley or chives over the top just before serving adds a lovely burst of color and a hint of fresh flavor that brightens the dish.
Side Dishes
This soufflé pairs wonderfully with classic Southern mains like glazed ham, roasted turkey, or barbecued ribs. Its creamy sweetness is a perfect foil to smoky, savory meats and vibrant green salads.
Creative Ways to Present
For a fun twist, consider serving the soufflé in individual ramekins for a charming, personalized touch. You can also top each portion with a small pat of compound butter or a dusting of smoked paprika to add a layer of sophistication and flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your soufflé, cover any leftovers tightly and refrigerate for up to three days. The texture might be a bit denser when chilled, but the flavors will still be as delicious as ever.
Freezing
You can freeze the Ina Garten Corn Soufflé Recipe in an airtight container for up to one month. Be sure to cool it completely before freezing to maintain the soufflé’s texture when reheated.
Reheating
Reheat leftovers gently in a 325-degree oven until warmed through to preserve the delicate texture. Avoid the microwave if you can, as it tends to make the soufflé turn watery and dense.
FAQs
Can I use fresh corn instead of canned corn in the Ina Garten Corn Soufflé Recipe?
Absolutely! Fresh corn will give a slightly different texture and a brighter flavor, but remember to cook and cool the corn kernels first to maintain the soufflé’s moisture balance.
Is this soufflé gluten-free?
This specific Ina Garten Corn Soufflé Recipe uses Jiffy corn muffin mix, which contains gluten. For a gluten-free version, you can substitute with a gluten-free cornmeal mix of your choice.
Can I add cheese to this soufflé?
Yes! Adding sharp cheddar or a mild cheese like Monterey Jack can create a wonderfully cheesy variation. Stir in about a cup of shredded cheese before baking for extra richness.
How long does the soufflé stay puffed after baking?
Like all soufflés, it will naturally deflate a bit within 10 to 15 minutes of coming out of the oven. Best served immediately for that signature light and airy presentation.
Can this soufflé be made dairy-free?
If you need a dairy-free option, you can substitute butter with a non-dairy alternative and use a lactose-free sour cream or coconut cream. Adjust the baking time slightly as moisture levels may vary.
Final Thoughts
There’s something truly special about the Ina Garten Corn Soufflé Recipe, a dish that manages to be comforting and elegant at once. Its simplicity is its charm, making it a perfect recipe to keep in your rotation for holidays, family dinners, or anytime you want to impress with minimal fuss. I encourage you to try this recipe soon—you’ll find it quickly becomes a beloved classic in your kitchen, just like it has in Ina’s.
Print
Ina Garten Corn Soufflé Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Ina Garten’s Corn Soufflé is a rich and creamy baked dish featuring a delightful combination of whole kernel and cream-style corn, blended with sour cream, butter, and a hint of sweetness from Jiffy corn muffin mix. This comforting side is perfect for family dinners or holiday gatherings, delivering a moist, slightly sweet, and fluffy texture that complements a variety of main dishes.
Ingredients
Soufflé Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 large egg, lightly beaten
- 4 tablespoons butter, melted
- 1 cup sour cream
- 1 (8½-ounce) box Jiffy corn muffin mix
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to allow proper heating for baking the soufflé.
- Combine Corn and Wet Ingredients: In a mixing bowl, combine the drained whole kernel corn, cream-style corn, lightly beaten egg, melted butter, and sour cream. Stir well to ensure all ingredients are evenly mixed.
- Add Corn Muffin Mix: Gradually stir in the Jiffy corn muffin mix until just combined, avoiding overmixing to maintain a light texture.
- Prepare Baking Dish: Grease a 2-quart baking dish with butter or non-stick spray to prevent sticking.
- Pour and Spread: Pour the mixture into the prepared baking dish, spreading it evenly for uniform cooking.
- Bake the Soufflé: Place the dish in the preheated oven and bake for about 50-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Cool and Serve: Let the soufflé cool for a few minutes before serving to allow it to set slightly for clean slicing.
Notes
- For best results, do not overmix the batter to keep the soufflé light and fluffy.
- This dish pairs wonderfully with roasted meats, barbecue, or as a hearty side for holiday meals.
- Substitute sour cream with Greek yogurt for a slightly tangier flavor and lighter texture.
- Allow the soufflé to cool briefly before serving to prevent it from falling apart.
