This Corn Soufflé with Cream Cheese is a delightful blend of sweet corn and creamy richness, making it the perfect side dish for any occasion. The addition of cream cheese gives the soufflé a smooth and velvety texture, while the corn adds a natural sweetness that balances out the richness. Whether served alongside a holiday meal or as a comforting side on a weeknight, this dish is sure to be a hit with family and friends.
Ingredients:
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) cream-style corn
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 cup shredded cheddar cheese (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and continue to mix until well combined.
- Stir in the eggs, one at a time, mixing well after each addition.
- Add the drained whole kernel corn, cream-style corn, melted butter, sugar, salt, and black pepper. Stir until all ingredients are thoroughly combined.
- Gradually add the cornmeal and baking powder to the mixture, stirring until just combined. If using, fold in the shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the soufflé is set and golden brown on top.
- Remove from the oven and let it cool slightly before serving. Enjoy the creamy, rich, and slightly sweet goodness of this corn soufflé!
This dish pairs beautifully with roasted meats, grilled vegetables, or even as a standalone comfort food.
