Corn Souffle – Immaculate Bites

easy corn casserole

Call it corn soufflé, corn pudding, scalloped corn or corn casserole and it’s absolutely delicious. No chopping or prepping required, just mix all the ingredients together, pour into a baking dish and bake. Super easy!

recipe ingredients

• dairy products – Cream, sour cream and butter make the casserole irresistibly moist and creamy for a hearty delicacy.
• egg – These guys bind the ingredients together, contributing to a light, fluffy casserole and adding richness to the soufflé.
• corn – We recommend using canned corn to save time. It’s as easy and delicious as fresh corn. But fresh corn is best.
• dry ingredients – Flour, cornmeal, and leavening agents give the corn casserole structure. Yes, you can replace the flour with any gluten-free all-purpose flour mix.

How to make corn soufflé

make batter

• mix – In a large mixing bowl, whisk the heavy cream and eggs for about 1 minute. Then add the sour cream and continue beating until completely combined, about 1 minute. (Photo 1-2)
• remaining ingredients – Then add corn, creamed corn, flour, cornmeal, sugar, baking powder, salt and mix until completely combined. Add melted butter and vanilla and mix briefly. (Photos 3-5)

bake a casserole

• bake – Transfer batter to prepared baking dish, smooth top and cover with foil. Bake for 35-40 minutes, then remove the lid and bake for an additional 10 minutes or until the surface is slightly browned with a toothpick stuck in the center. (Photo 6)
• serve – Chill for about 5 minutes, sprinkle with parsley if desired and serve.

recipe variations

1. corn – You can always use fresh or frozen corn instead of canned corn. Blitz the halves in a blender for extra creaminess.
2. jiffy corn muffin mix – You can take the easier route by substituting ⅞ cups of store-bought corn muffin mix for flour, cornmeal, baking powder, sugar, and salt.
3. Fragrant corn soufflé – Skip the vanilla extract and add bacon, onion, chives and black pepper to your corn soufflé to elevate your dish and prepare to be wowed. You can also add a splash of hot sauce for a defiant finish.
4. cheese corn casserole – Add ¼ cup shredded cheddar cheese to win. Everything tastes 3x better. oh yeah!

tips and tricks

1. Bring dairy and eggs to room temperature before starting. This will ensure that the souffle will cook evenly.
2. Do not overcook. It should be slightly brown on top and wavy in the center, but firm to the touch, but not wet.

advance instructions

This corn soufflé cools well, so it’s sure to be the first one. Simply bake according to directions, let cool, wrap in foil or plastic wrap and store in the refrigerator or freezer.

How to eat and store

Store the corn casserole in a baking dish covered with plastic wrap to prevent it from drying out. It will keep for 4 days in the refrigerator and 2 months in the freezer.

Bake the cream corn soufflé in the oven at 177°C for 10 minutes. Alternatively, individual servings can be microwaved.

FAQ

Accompaniment to corn soufflé

Corn soufflé is one of the best holiday side dishes. sweet potato casserole and roasted garlic mashed potatoesWith a fluffy and light texture, it has a smooth texture and a relaxing taste, making it perfect for side dishes. smoked ham and smoked turkey.

Soul-satisfying corn recipes to try

1. black bean corn salad
2. grilled corn
3. cornbread stuffing
4. scalloped cone
5. corn fritters

Conclusion

A creamy, decadent corn soufflé is incredibly easy to make and so delicious. This elegant dish is ideal for special occasions and simple enough for everyday dinners. Does your family have a go-to corn casserole recipe? Tell us in the comments.

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