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Stouffer’S Corn Souffle

Stouffer's Corn Souffle recipe image
This classic corn souffl&# 195;© is a comforting side dish that strikes the perfect balance between creamy richness and light, airy texture. Made with sweet corn, sour cream, and a hint of nutmeg, it offers a savory-sweet flavor profile that pairs beautifully with roasted meats or holiday dinners. The addition of eggs gives it a delicate lift, while the cornstarch ensures a smooth, custard-like consistency. ItâÂÂs simple to prepare, requiring just a few pantry staples, and bakes up golden and irresistible. Whether youâÂÂre serving it at a family gathering or a casual weeknight meal, this dish brings a touch of elegance without the fuss.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 96.3
Dietary: Gluten-free, Vegetarian
Description
This classic corn souffl&# 195;© is a comforting side dish that strikes the perfect balance between creamy richness and light, airy texture. Made with sweet corn, sour cream, and a hint of nutmeg, it offers a savory-sweet flavor profile that pairs beautifully with roasted meats or holiday dinners. The addition of eggs gives it a delicate lift, while the cornstarch ensures a smooth, custard-like consistency. ItâÂÂs simple to prepare, requiring just a few pantry staples, and bakes up golden and irresistible. Whether youâÂÂre serving it at a family gathering or a casual weeknight meal, this dish brings a touch of elegance without the fuss.
Ingredients
  • 1 lb Can cream style corn
  • 1/2 cup Sour cream
  • 1/2 cup Milk
  • 2 Eggs
  • 2 tablespoon Cornstarch
  • 2 tablespoon Sugar
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
Directions
  1. 1
    Preheat oven to 400ðF (200ðC).
  2. 2
    Lightly grease an 8-inch square baking dish with cooking spray or butter.
  3. 3
    In a large bowl, beat the eggs until foamy and well-blended.
  4. 4
    Stir in the cornstarch, sugar, salt, pepper, and nutmeg until smooth.
  5. 5
    Fold in the cream-style corn, sour cream, and milk until fully combined.
  6. 6
    Pour the mixture into the prepared baking dish.
  7. 7
    Bake on the center rack for 35 minutes, or until the top is golden and a knife inserted into the center comes out clean.
  8. 8
    Let cool for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 96.3kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.8g4%
Cholesterol 93.2mg32%
Sodium 31.1mg2%
Total Carbohydrate 14.6g5%
Dietary Fiber 0.0g0%
Sugars 7.8g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, substitute half-and-half for the milk.

If using fresh corn, remove kernels from 2 ears and chop finely before adding.

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 10âÂÂ15 minutes.

Add a tablespoon of butter on top before baking for a crispier, golden crust.

This dish pairs well with roasted chicken, ham, or pork loin.

Keywords: corn soufflé, corn casserole, side dish, holiday recipe, thanksgiving, christmas dinner, easy baking, comfort food, cream of corn, sour cream, nutmeg, eggs, cornstarch, baked corn, family meal, simple recipe, golden crust, airy texture, savory sweet
Read it online: https://www.chefs-mate.com/recipe/stouffers-corn-souffle/