Corn souffle is a savory and creamy side dish that combines the natural sweetness of corn with a rich, custard-like texture. Originating in Southern cuisine, this dish has become a popular comfort food in many households across the U.S. It’s particularly beloved during holidays and special gatherings due to its warm, satisfying qualities.
The souffle features a light, fluffy consistency, balanced with the savory undertones of cheese and the sweetness of corn kernels. This dish is not only delicious but also offers a perfect blend of textures – a crispy golden top with a soft, creamy interior. The dish can be served with meats, poultry, or even on its own, making it versatile and crowd-pleasing.
Ingredients
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1 can (15 oz) of whole kernel corn, drained
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1 can (15 oz) of cream-style corn
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1/2 cup of unsalted butter, melted
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1 cup of milk
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1/2 cup of grated cheddar cheese (can substitute with mozzarella or Parmesan)
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1/4 cup of all-purpose flour
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1/4 cup of sugar
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1/4 teaspoon of salt
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1/4 teaspoon of black pepper
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1/2 teaspoon of garlic powder (optional for extra flavor)
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4 large eggs, separated
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1/2 teaspoon of baking powder
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1/4 cup of chopped fresh parsley (for garnish)
Substitutions:
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
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Dairy-Free: Use plant-based milk (like almond or oat milk) and dairy-free cheese.
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Low-Carb: Replace sugar with a low-carb sweetener such as erythritol.
Step-by-Step Cooking Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish with butter or non-stick spray.
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Mix wet ingredients: In a large bowl, combine the melted butter, milk, and egg yolks (save the egg whites for later). Whisk them together until smooth.
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Add dry ingredients: To the same bowl, add the all-purpose flour, sugar, salt, pepper, garlic powder (if using), and baking powder. Stir until well combined.
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Incorporate the corn: Add both the whole kernel corn and cream-style corn to the mixture. Stir gently until evenly distributed.
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Beat the egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form. This will give your souffle its light, airy texture.
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Fold in the egg whites: Carefully fold the beaten egg whites into the corn mixture. Be gentle to avoid deflating the egg whites.
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Bake: Pour the mixture into the prepared baking dish. Bake for 45-50 minutes or until the top is golden brown and the center is set (a toothpick should come out clean).
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Serve: Let the souffle cool for a few minutes before serving. Garnish with fresh parsley if desired.
Pro Tips and Cooking Techniques
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Beat the egg whites well: This is crucial for achieving a fluffy, airy texture. The egg whites should form stiff peaks that hold their shape when you lift the whisk.
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Use fresh ingredients: Fresh or frozen corn can enhance the dish’s flavor. If using frozen corn, make sure it’s fully thawed and drained before adding it to the mixture.
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Avoid over-mixing: When folding the egg whites into the corn mixture, use a gentle folding motion to maintain the fluffiness. Over-mixing will result in a denser souffle.
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Check doneness: The souffle should rise beautifully and have a slightly crispy top. If it begins to brown too quickly, cover it loosely with foil and continue baking until the center is set.
Variations and Customizations
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Vegetarian: This dish is already vegetarian, but feel free to add in sautéed vegetables like bell peppers or onions for added flavor.
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Spicy Corn Souffle: Add a diced jalapeño or a pinch of cayenne pepper for a spicy kick. You can also mix in some chili powder or smoked paprika.
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Herbed Corn Souffle: For added flavor, mix in herbs like thyme, rosemary, or dill. These will bring a fresh and aromatic twist to the dish.
Serving Suggestions
Corn souffle pairs beautifully with a variety of main dishes, especially roasted meats like turkey, ham, or chicken. It also works well with seafood or grilled steaks. Serve with a fresh salad or roasted vegetables to create a well-rounded meal.
For a fun twist, serve the souffle in individual ramekins for a personal touch. You can also drizzle it with a creamy sauce, such as a garlic butter sauce or a light béchamel.
Nutritional Information (per serving, based on 8 servings)
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Calories: 280 kcal
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Protein: 6g
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Carbs: 36g
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Fats: 14g
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Fiber: 3g
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Sugars: 8g
Frequently Asked Questions (FAQs)
1. Can I make corn souffle ahead of time? Yes, you can prepare the mixture ahead of time and store it in the fridge for up to 24 hours. When ready to bake, simply pour it into the baking dish and bake as instructed.
2. Can I freeze corn souffle? Yes, you can freeze it. Allow the souffle to cool completely, then cover tightly with plastic wrap and foil. To reheat, thaw in the fridge overnight and bake at 350°F for 20-25 minutes.
3. Can I substitute the egg whites for something else? Egg whites are essential for the light texture of the souffle, but if you need a substitute, you can use aquafaba (the liquid from canned chickpeas). You’ll need about 1/4 cup of aquafaba for each egg white.
Closing Thoughts
Corn souffle is a delightful and comforting dish that’s easy to make and sure to impress at any gathering. Whether you’re serving it as a side for a holiday feast or a casual weeknight dinner, this recipe will become a staple in your kitchen.
