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
Scale
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.
