If you are searching for a comforting, rich, and incredibly flavorful side dish, you absolutely must try the Ina Garten Corn Soufflé Recipe. This delightful dish combines tender whole kernel corn with creamy textures and a subtle sweetness that makes every bite a little celebration of cornbread goodness. Whether you’re serving it alongside a holiday roast or enjoying it as a satisfying accompaniment to your weeknight dinner, this souffle has a wonderful balance of fluffy, savory, and sweet notes that come together beautifully in a golden crust. Once you make it, it’s certain to become one of your favorite go-to recipes that guests will ask for again and again.
Ingredients You’ll Need
The beauty of the Ina Garten Corn Soufflé Recipe lies in its simplicity. Each ingredient plays a key role in creating the soufflé’s perfect texture and depth: the corn brings natural sweetness and a bit of pop, the Jiffy corn muffin mix adds the classic cornbread base, and the sour cream offers a luscious creaminess that gives the dish its signature rich bite.
- Whole kernel corn (1 can, 15-ounce, drained): Provides lovely texture with each juicy bite.
- Cream-style corn (1 can, 15-ounce): Adds smooth creaminess and sweet corn flavor.
- Egg (1, lightly beaten): Acts as the binder to help everything hold together.
- Butter (4 tablespoons, melted): Introduces richness and helps the soufflé brown beautifully.
- Sour cream (1 cup): Offers tang and moistness for that melt-in-your-mouth feel.
- Jiffy corn muffin mix (1 box, 8½-ounce): The foundation that brings a tender crumb and cornbread essence.
How to Make Ina Garten Corn Soufflé Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350 degrees Fahrenheit. Grease a 2-quart casserole dish with butter or non-stick spray to ensure that the soufflé lifts easily when it’s time to serve. Setting this foundation early guarantees a lovely golden crust and easy cleanup.
Step 2: Mix the Corn and Soufflé Base
In a large bowl, combine the whole kernel corn and cream-style corn. Then add the lightly beaten egg, melted butter, and sour cream, stirring gently but thoroughly until everything is well incorporated. This mixture is where the magic starts, bringing together creamy and chunky textures in perfect harmony.
Step 3: Add the Jiffy Corn Muffin Mix
Sprinkle the Jiffy corn muffin mix into the wet corn mixture. Fold it in carefully until you see thick batter forming. The corn muffin mix is your secret weapon here, lending that classic cornbread flavor and a tender crumb that balances the moist corn.
Step 4: Bake Until Golden and Set
Pour the batter into your prepared casserole dish, spreading it evenly. Place it in the preheated oven and bake for about 45 minutes. The soufflé is ready when the top turns a gorgeous golden brown and the center is set but still moist and fluffy. Avoid overbaking to keep it tender.
How to Serve Ina Garten Corn Soufflé Recipe
Garnishes
To elevate your soufflé’s presentation, consider a light sprinkle of freshly chopped chives or parsley just before serving. A small pat of butter melting on top hot from the oven also adds an inviting shine and extra richness that guests adore.
Side Dishes
This corn soufflé is incredibly versatile but pairs exceptionally well with roasted meats like turkey, ham, or chicken. It also complements robust vegetable dishes and even spicy barbecue, providing a creamy counterpoint that balances bold flavors perfectly.
Creative Ways to Present
For a festive touch, serve the soufflé in individual ramekins for a personal portion guarantee. Another fun idea is to top it with a drizzle of honey or a dusting of smoked paprika to add subtle complexity to every bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply cover the soufflé tightly with plastic wrap or transfer it into an airtight container. It will keep well in the refrigerator for up to 3 days, maintaining its luscious texture and flavor.
Freezing
This recipe can be frozen nicely, making it a convenient make-ahead option. After baking and cooling, wrap the soufflé securely in foil and place it in a freezer-safe container. It will keep for up to 2 months and thaw well in the fridge overnight.
Reheating
When you’re ready to enjoy your saved soufflé, reheat it in a 350-degree oven covered with foil for about 20 minutes or until warmed through. This helps preserve the moist, fluffy texture without drying it out.
FAQs
Can I use fresh corn instead of canned for this recipe?
Absolutely! Fresh corn will add a bright and slightly sweeter flavor, but you’ll want about 2 cups of kernels. Just blanch or lightly steam the corn before mixing it in to help maintain moisture.
Is it possible to make this soufflé dairy-free?
Yes, substitutions can be made such as using a dairy-free sour cream and buttery spread. The texture might shift slightly but the soufflé will still have plenty of flavor.
Can I double this recipe for a larger crowd?
Definitely! Just use a larger baking dish and increase the baking time slightly. Keep an eye on it to ensure it doesn’t overbake.
What if I like a crispier topping on the soufflé?
Sprinkling a little grated sharp cheddar cheese or crushed buttery crackers on top before baking will create a delicious, crispy crust.
Is this soufflé suitable for holiday meals?
It is perfect for holidays! The ease and elegance of the Ina Garten Corn Soufflé Recipe make it a crowd-pleaser at festive gatherings.
Final Thoughts
Now that you’ve discovered the joy of the Ina Garten Corn Soufflé Recipe, I hope you’ll give it a try as soon as possible. It’s so comforting, easy to make, and versatile that it quickly becomes a staple for many occasions. Once you taste that perfect balance of sweet corn, creamy richness, and tender crumb, you’ll understand why this dish is a beloved classic. Happy baking!
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Ina Garten Corn Soufflé Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Ina Garten’s Corn Soufflé is a creamy, light, and fluffy side dish that combines whole kernel corn, cream-style corn, and a rich mixture of sour cream and eggs. Perfectly baked until golden and puffed, this soufflé offers a comforting and sweet complement to any meal, ideal for holidays or family dinners.
Ingredients
Soufflé Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 large egg, lightly beaten
- 4 tablespoons butter, melted
- 1 cup sour cream
- 1 (8½-ounce) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the right temperature for even baking of the soufflé.
- Prepare Batter: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, lightly beaten egg, melted butter, sour cream, and the Jiffy corn muffin mix. Stir the mixture gently but thoroughly until all ingredients are well incorporated, forming a smooth batter.
- Grease Baking Dish: Lightly butter or spray a 2-quart baking dish to prevent sticking and help the soufflé release easily once baked.
- Pour Batter into Dish: Transfer the corn mixture into the prepared baking dish, spreading it evenly to ensure uniform baking and rising.
- Bake: Place the baking dish in the preheated oven and bake for approximately 45-50 minutes, until the top becomes golden brown and the soufflé is set and puffed up when gently shaken.
- Cool Slightly and Serve: Remove the soufflé from the oven and let it cool for about 5 minutes before serving. This resting period helps the soufflé to set further and makes it easier to slice and serve.
Notes
- If you prefer a sweeter soufflé, you can add a tablespoon of sugar to the batter.
- Use fresh corn kernels as a substitute for canned corn for a fresher flavor and texture.
- The soufflé tends to deflate slightly after cooling, so serve it promptly for the best presentation.
- To make this dish gluten-free, substitute the Jiffy corn muffin mix with a gluten-free cornmeal mix but note the texture may vary.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
