Corn soufflé is one of the easiest and tastiest sides you can make. I pretty much love all things corn, but corn soufflé is one that I can never pass up.
Corn Is More Than a Staple in Honduras, It’s a Way of Life
Corn is pretty huge in Honduras and we make so many delicious things from it. We even have restaurants dedicated solely to corn!!
I may have to do a corn recipe series in order to share all the yumminess you can make from it!! But for now, corn soufflé it is!
Making This Corn Soufflé Was One of My First Experiences Cooking
My mom and my sister have been making corn soufflé forever and it’s one of the first recipes I learned back when I was attempting to learn how to cook.
This Corn Soufflé Has Been Perfected From Years of Tweaking
My sister and my mom have both tweaked, changed and perfected the recipe so many times throughout the years and we now all make this final version of our corn soufflé. (Until my sister decides to try some other amazing way that will make it better!)
So without further ado, I give you my family’s recipe for corn soufflé!
Kitchen Prep Tools, Utensils & Appliances
Before we get started, here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.
Prep Tools & Utensils
These are the items I used to prep and make this recipe:
- I’ve had this blender for almost 20 years and it has served as a great general purpose blender all these years.
- These are the measuring spoons I use for all my recipes now. They’re just too pretty!
- Anytime I’m baking anything in the oven, I grab these amazing oven mitts. They fit my small hands perfectly.
- I love these knives! They’re not only great quality but they also match my decor perfectly.
Appliances & Cookware
These are the items I used to cook this recipe:
- A simple 8×11.5 (2 qt) baking dish is all I used for baking this soufflé.
- I absolutely love my ovens. They really make baking a joy.
Serving Platters & Dishes
I served this corn soufflé on these beautiful aqua plates.
Making Corn Soufflé
My recipe really is no fail since all it involves is throwing a bunch of ingredients in a blender, pouring them into a baking dish and waiting for the sweet deliciousness to be done in the oven!
Gather Your Ingredients
You’ll need some simple ingredients which you probably already have on hand. See the recipe below for the full list.
Blend All the Ingredients
You place all your ingredients in a blender and mix!
Pour into a Greased Baking Dish
Once everything has been mixed well, pour the mixture into a greased 8×11.5 (2 qt) baking dish.
Bake Until Golden on Top
Bake at 350 for approximately 55 minutes or until this beautiful golden color is achieved.
Allow to Cool
Allow your corn soufflé to cool before cutting it. Make sure you use a good, sharp knife in order to get a clean cut.
Serve Your Corn Soufflé
I personally love topping mine with what we call in Honduras Mantequilla Rala. It’s our version of sour cream but I hate to compare it to sour cream since it’s oh so much tastier and better.
I’ve been lucky to find a pretty good equivalent at HEB. Just a dollop of this on my corn soufflé and it’s perfection!
A delightfully sweet and creamy corn casserole.
- 1 can cream style sweet corn
- 1 can whole kernel corn drained
- 1 can sweetened condensed milk
- 4 oz cream cheese cubed, 1/2 an 8 oz bar
- 2 tbsps corn starch
- 1 tsp baking powder
- 4 eggs
- 1 stick salted butter melted
- Preheat oven to 350°.
- Melt the butter, drain the corn, and then put all the ingredients in a blender and blend together.
- Pour into a greased 8×11.5 (2 qt) baking dish and bake for approx. 55 minutes or until golden on top.
- Serve and enjoy this wonderful corn soufflé!
While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.