Corn Souffle

A classic corn pudding filled with creamy, buttery goodness. Incredibly savory with the perfect amount of sweetness. Such a special treat for corn lovers and the ideal side dish for all occasions. And it can double as a dessert!

Course Side Dish

Cuisine American, Southern

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 321kcal

Author Imma

Ingredients

½ cup heavy cream
2 eggs, beaten
1 cup sour cream
1 15-ounce can whole kernel corn, drained
1 15-ounce can cream-style corn
¼ cup all-purpose flour
½ cup cornmeal, finely ground
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon fine sea salt
1 stick butter, melted
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350℉/177℃ and spray a 3-quart baking dish with nonstick spray.
In a large mixing bowl, beat heavy cream and eggs for about a minute. Add sour cream and continue mixing till it's thoroughly combined, about a minute longer.
Next, add both cans of corn, flour, cornmeal, sugar, baking powder, and salt and mix until thoroughly combined. Add in melted butter and vanilla and gently fold just combined.
Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 35-40 minutes, then uncover and bake for 10 minutes more or until a toothpick inserted into the center comes out clean and the top is slightly brown.
Allow to cool slightly (about 5 minutes), sprinkle with parsley if desired, serve, and enjoy!

Notes

Bring the dairy and eggs to room temperature before starting. That ensures the souffle cooks evenly.
Do not overbake. The top should be slightly brown and jiggly in the center yet firm to the touch, but not wet. The residual heat will finish cooking it.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition