Corn Soufflé
This Corn Soufflé is one of the newest addition to our lineup of Thanksgiving recipes and it has quickly become a staple dish. It’s creamy, flavorful, and the perfect pairing with the turkey, mashed potatoes, cranberry sauce and green bean casserole. The first time I tried it out on my family, they announced unanimously that I would be making it every year moving forward. I hope you enjoy it as much as my family does!
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One of the great things about this dish is that you can assemble everything a few hours ahead of time and just throw it in the oven when you’re ready to bake. Nothing we love more than cutting down the stress of Thanksgiving prep and making the meal as easy as possible!
Corn Soufflé Recipe Tips:
+ If you want to add a little oomph to this dish, you could also thrown in diced jalapeños or bacon bits.
+ You could also use frozen corn instead of canned for the regular corn, but you’ll still want to make sure you include a can of creamed corn to get all the flavors!
+ Want to lighten up this dish? Substitute Greek yogurt for the sour cream.
Corn Soufflé
Ingredients
- 1/4 cup butter
- 1/2 sweet onion, finely diced
- 14 oz can corn
- 14 oz can creamed corn
- 8.5 oz box corn muffin mix
- 1/2 cup sour cream
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat a small skillet over medium heat and add the butter. When the butter melts, add the onion. Saute until mostly tender and beginning to brown, about 5-7 minutes. Remove from heat and let cool to room temperature.
- In a medium bowl, mix together the cans of corn, muffin mix, sour cream, pepper, and onion and butter until well combined. Pour into a medium baking dish, spreading in an even layer.
- Transfer to the oven and bake for 45-60 minutes or until the souffle is set in the center and golden brown on the edges.
- Let cool for 10 minutes and enjoy!
