Corn Souffle Casserole
This Corn Casserole Souffle is made with canned sweet corn, then baked in the oven until golden brown and fluffy. So creamy, sweet, savory, and buttery, all at once!
Ingredients
- 1 can creamed corn 15 oz
- ½ cup all-purpose flour
- 1 ¾ tsp baking powder
- 3 large eggs lightly beaten
- ½ cup cheddar cheese grated
- Green onions sliced
- 1 Tbsp jalapeño chopped
- 4 Tbsp butter cubed
- ¾ tsp salt or to taste
- Black pepper to taste
- ½ cup green bell pepper chopped (optional)
- Cayenne pepper optional
- Cilantro chopped (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Grease a small baking dish with butter or non-stick cooking spray.
For the dry ingredients:
- In a mixing bowl, combine the flour, baking powder, and salt.
- Stir until well combined.
For the wet ingredients:
- In another mixing bowl, whisk the eggs lightly.
- Add the cheese, green onions, and jalapeños.
- (Optional) Add in green bell pepper, cayenne pepper, cilantro, and stir to combine.
- Add the eggs to the flour mixture and mix until just combined.
- Be careful not to overmix, to ensure an airy texture.
- Fold in the creamed corn until evenly distributed.
- Pour the mixture into the greased baking dish and smooth out the top with a spatula.
- Dot the top of the casserole with the butter cubes.
- Bake the corn casserole in the oven for 20-25 minutes, until golden brown and cooked through.
- Once the casserole is done baking, remove from the oven and let it cool for a few minutes before serving.