When our kids were 5 and 3 years old I decided to stop working and stay at home. At first it was very hard because I missed my coworkers and also the daily challenges as a software engineer 🙂 This feeling did not last long because soon after I got busy with our kids activities and also started volunteering at their school. One wonderful memory from my working days was getting together with coworkers for baby showers or Christmas parties and enjoying their company. In one of these gatherings, many years ago, is where I tried for the first time this corn souffle.
This is one of those recipes that you simply pour, mix and bake. I have modified the original recipe by substituting 1 (8.5 oz.) package corn muffin mix (Jiffy) with 1 cup of Red Mill Corn Bread Mix. If you decide to use the Jiffy corn muffin mix omit the baking soda. This souffle goes very well with beef chili and vegetable bean chili it can also be a great side dish for any type of meat (chicken, steak, or pork).
If you have never tried a corn souffle I invite you to make this simple recipe and surprise your children; I assure you they’ll be asking for you to make it again.
- 1 cup and 1 tablespoon corn flour (Corn bread mix - Red Mill)
- 1 cup sour cream
- 4 chopped scallions (white part only)
- 1 pressed garlic clove
- 1 (15 oz.) can of sweet cream corn
- 1 (15 oz.) can of whole corn
- 1 tablespoons of chopped fresh jalapeño, seeds removed
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons of melted butter
- 2 eggs
- 1¼ cups of shredded cheddar cheese
- Preheat oven to 400 ˚F.
- In a large bowl mix together the corn flour, sour cream, scallions, garlic, canned corn, jalapeno, baking soda, salt, butter, eggs and 1 cup of cheese.
- Grease a 9x13 casserole dish and pour the mixture.
- Bake for 25 minutes.
- Cover the souffle with the ¼ cup cheddar cheese.
- Reduce the heat to 350 ˚F and bake for another 10 - 20 minutes.
Did you make this recipe?