Ina Garten Corn Souffle is made with whole kernel corn, cream-style corn, egg, butter, sour cream, and corn muffin mix. This easy Corn Souffle recipe creates a delicious side dish that takes about 1 hour to prepare and can serve up to 6 people.
? Why You’ll Love This Corn Souffle Recipe:
- Simple Ingredients: This recipe uses easy-to-find ingredients, most of which you may already have in your pantry.
- Quick Preparation: It takes just a few minutes to mix everything together, making it perfect for busy days.
- Delicious Flavor: The combination of whole kernel corn, cream-style corn, and sour cream gives the souffle a rich, creamy taste.
- Perfect Texture: The corn muffin mix adds a light, fluffy texture that complements the creamy ingredients.
Ina Garten Corn Souffle Ingredients
- 1 15-oz. can whole kernel corn, drained
- 1 15-oz. can cream-style corn
- 1 egg, lightly beaten
- 4 tablespoons butter, melted
- 1 cup sour cream
- 1 8 ½ oz box corn muffin mix
How To Make Ina Garten Corn Souffle
- Preheat the oven: Preheat oven to 350°F.
- Prepare the casserole dish: Lightly butter a 2-quart casserole dish.
- Combine ingredients: In a large bowl, combine whole-kernel corn, cream-style corn, beaten egg, melted butter, sour cream, and corn muffin mix. Mix well.
- Pour and bake: Pour the mixture into the prepared casserole dish. Bake for 45 – 55 minutes until set but not too firm and dry. (Check earlier if using a shallow dish.)
- Check for doneness: Start checking at 45 minutes. The souffle should be firm to the touch and set, not too jiggly.
Recipe Tips:
- Drain the Whole Kernel Corn Well: Make sure to drain the whole kernel corn completely to avoid excess liquid in the mixture, which can make the souffle too moist.
- Use Room Temperature Ingredients: Allow the egg, butter, and sour cream to come to room temperature before mixing. This helps the ingredients combine more smoothly and evenly.
- Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can lead to a denser souffle instead of a light and fluffy texture.
- Use Jiffy Corn Muffin Mix: I’ve only used Jiffy Corn Muffin Mix, so if you use another brand, use the same amount.
- Casserole Dish Shape and Size: The shape and size of your dish will change cooking time. Start checking at 45 minutes. It should be firm and not too jiggly.
What To Serve With Corn Souffle?
Corn Souffle goes well with roasted chicken, grilled steak, baked fish, or pulled pork. It also can be served with a green salad, mashed potatoes, steamed vegetables, or a bread roll for a tasty meal.
How To Store Leftovers Corn Souffle?
- Refrigerate: Store leftover corn souffle in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the souffle in a freezer-safe container for up to 2 months. To thaw, place it in the refrigerator overnight before reheating.
How To Reheat Leftovers Corn Souffle?
- In The Oven: Preheat the oven to 350°F. Place the souffle in an oven-safe dish, cover with foil, and heat for about 15-20 minutes or until warm.
- In The Microwave: Place a portion of the souffle on a microwave-safe plate. Cover lightly with a damp paper towel and microwave on high for 1-2 minutes or until hot.
FAQ’S
Can I Use Fresh Or Frozen Corn Instead Of Canned Corn?
Yes, you can use fresh or frozen corn. If using fresh corn, cook and cut it off the cob. For frozen corn, thaw and drain it before using.
Can I Make This Recipe Ahead Of Time?
Yes, you can prepare the mixture and keep it in the refrigerator for up to 24 hours before baking. When ready to bake, let it sit at room temperature for about 30 minutes.
How Do I Know When The Souffle Is Done?
The souffle is done when it is firm to the touch and not too jiggly in the center. Start checking at 45 minutes.
Why Did My Souffle Turn Out Dense?
Overmixing the batter can make the souffle dense. Mix just until the ingredients are combined.
Ina Garten Corn Souffle Nutrition Facts
- Calories 239
- Total Fat 4g
- Saturated Fat 1g
- Cholesterol 94mg
- Sodium 651mg
- Total Carbohydrate 49g
- Dietary Fiber 3g
- Total Sugars 13g
- Protein 8g
More Ina Garten Recipes:
- Ina Garten Corn Casserole
- Ina Garten Brown Butter Corn Bread
- Ina Garten Corn Pudding
- Ina Garten Cape Cod Salad
Ina Garten Corn Souffle
Description
Ina Garten Corn Souffle is made with whole kernel corn, cream-style corn, egg, butter, sour cream, and corn muffin mix. This easy Corn Souffle recipe creates a delicious side dish that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat oven to 350°F.
- Prepare the casserole dish: Lightly butter a 2-quart casserole dish.
- Combine ingredients: In a large bowl, combine whole-kernel corn, cream-style corn, beaten egg, melted butter, sour cream, and corn muffin mix. Mix well.
- Pour and bake: Pour the mixture into the prepared casserole dish. Bake for 45 – 55 minutes until set but not too firm and dry. (Check earlier if using a shallow dish.)
- Check for doneness: Start checking at 45 minutes. The souffle should be firm to the touch and set, not too jiggly.
Notes
- Drain the Whole Kernel Corn Well: Make sure to drain the whole kernel corn completely to avoid excess liquid in the mixture, which can make the souffle too moist.
- Use Room Temperature Ingredients: Allow the egg, butter, and sour cream to come to room temperature before mixing. This helps the ingredients combine more smoothly and evenly.
- Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can lead to a denser souffle instead of a light and fluffy texture.
- Use Jiffy Corn Muffin Mix: I’ve only used Jiffy Corn Muffin Mix, so if you use another brand, use the same amount.
- Casserole Dish Shape and Size: The shape and size of your dish will change cooking time. Start checking at 45 minutes. It should be firm and not too jiggly.