Cream Corn Soufflé

Ingredients

• 1 box Jiffy corn muffin mix (original) (8.5‑oz box, do not use flavored varieties)
• 1 can Corn kernels (15‑oz can, drained)
• 1 can Cream style corn (15‑oz can, do not drain)
• 1 cup Sour cream (Full‑fat for best flavor)
• 1 large Egg (Room temperature)
• 1/4 cup Unsalted butter (Melted; about 57 g)

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat.

   Time: PT5M

   Temperature: 350°F

2. Grease Baking Dish

   Lightly coat the 8x10‑inch baking dish with butter or non‑stick spray.

   Time: PT2M

3. Combine Ingredients

   In the mixing bowl, add the Jiffy corn muffin mix, drained corn kernels, cream‑style corn (with its liquid), sour cream, the egg, and the melted butter. Stir gently until just combined; avoid over‑mixing.

   Time: PT10M

4. Transfer to Dish

   Pour the batter into the prepared baking dish and spread it evenly with a spatula.

   Time: PT2M

5. Bake

   Place the dish in the preheated oven and bake uncovered for 1 hour.

   Time: PT1H

   Temperature: 350°F

6. Set Before Serving

   Remove the casserole from the oven and let it sit, uncovered, for at least 40 minutes. This resting period allows the sugars to develop flavor and the texture to firm up.

   Time: PT40M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Jiffy corn muffin mix (original): Other corn muffin mix, Homemade cornmeal batter
• Instead of Corn kernels: Frozen corn (thawed and drained), Fresh corn kernels
• Instead of Cream style corn: Canned whole kernel corn mixed with milk, Fresh corn blended with cream
• Instead of Sour cream: Greek yogurt, Crème fraîche
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Unsalted butter: Margarine, Vegetable oil

Equipment Needed

• 8x10‑inch baking dish
• Mixing bowl
• Whisk or fork
• Measuring cups
• Oven

Critical Steps — Do Not Skip

• Bake uncovered for 1 hour at 350°F.
• Let the soufflé set for at least 40 minutes after baking.

Chef Tips from the Video

• Use melted butter for a richer flavor; you can substitute with a splash of olive oil for a lighter version.
• Fresh or frozen corn kernels add extra sweetness and texture.
• A sprinkle of shredded cheddar or Monterey Jack on top before baking adds a cheesy crust.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat at 350°F until warmed through.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the batter a few hours ahead, keep it refrigerated, then bake when ready.
• The dish can be baked a day in advance; reheat gently in the oven before serving.