Corn Soufflé

Name: Corn Soufflé
Prep time: 5 min
Cook time: 45 min
Total time: 60 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2 large eggs (at room temperature); 6 tablespoons butter (melted and cooled); 1 cup full-fat Greek yogurt (or sour cream, at room temperature); 1 (15-ounce) can cream-style corn; 1 (10-ounce) bag frozen corn (thawed and drained, about 2 cups); 1 (8.5-ounce) box corn muffin mix (such as Jiffy)

Corn soufflé is creamy, fluffy, and perfectly sweet! This easy side dish recipe is made with just 6 simple ingredients in only one bowl.

⏱️ 60 min 🔪 Prep: 5 min 🔥 Cook: 45 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

8 servings

2 large eggs (at room temperature)
6 tablespoons butter (melted and cooled)
1 cup full-fat Greek yogurt (or sour cream, at room temperature)
1 (15-ounce) can cream-style corn
1 (10-ounce) bag frozen corn (thawed and drained, about 2 cups)
1 (8.5-ounce) box corn muffin mix (such as Jiffy)

Steps

Place a rack in the center of your oven and preheat to 350°F. Coat a 2-quart casserole dish with nonstick spray (a deep 8x8-inch ceramic baking dish works well).
In the bottom of a large mixing bowl, beat the eggs with a whisk until lightened in color and foamy, about 2 full minutes (this helps make the souffle extra airy).
Fold in the butter, Greek yogurt, creamed corn, and frozen corn.
Scatter the muffin mix over the top and stir gently to combine. Transfer to the prepared baking dish, smoothing the top.
Bake for 45 to 55 minutes, until the corn souffle feels set when lightly pressed on top, is golden at the edges and no longer jiggles in the center when you gently wobble the pan. A toothpick inserted in the center should come out clean. The cooking time will vary based on the depth and shape of your casserole dish.
Let cool 10 minutes, then serve.