Corn Soufflé
My moms famous Corn Soufflé recipe that can be made with 10 minutes of prep, 1 mixing bowl and a baking dish. Simple and perfect with pockets of cheese in every bite.
Servings: 8 people
Ingredients
- 3 large eggs
- 10 ounces frozen corn, thawed
- ½ cup greek yogurt
- ½ cup sour cream
- ½ cup melted butter
- ½ cup cornmeal
- 8 ounces Monterey Jack Cheese, cubed
- 8 ounces Cheddar Cheese, cubed
- 4 ounces chopped mild green chiles
- ¼ cup chives, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with non-stick cooking spray.
- In a large bowl combine all the ingredients and stir to combine. Transfer into the baking dish and place into the oven. Bake for roughly 45 minutes.
- Remove from the oven and let cool slightly before scooping and serving.
Notes
Prep Ahead Instructions: this recipe can be mixed ahead of time but it cannot be BAKED ahead of time. So feel free to follow the instructions the day before or morning of to combine all ingredients, but bake it right before serving.
Nutrition
Calories: 425kcal | Carbohydrates: 10g | Protein: 19g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 827mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1109IU | Vitamin C: 6mg | Calcium: 461mg | Iron: 1mg