Recipe courtesy of Kardea Brown
Recipe courtesy of Kardea Brown
Show:
Delicious Miss Brown
Episode:
Cookin' When You're Feelin' Lazy
Corn Soufflé with Jalapeños
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- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 308
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 24 mg
- Sodium
- 687 mg
Somewhere between cornbread and corn pudding, my corn soufflé gets spicy kick from diced jalapeños. The best part about this recipe is that you probably already have all the ingredients in your pantry or freezer — it’s perfect for a quick weeknight side dish.
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 308
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 24 mg
- Sodium
- 687 mg
Ingredients
House Seasoning:
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Directions
- Preheat the oven to 350 degrees F and spray an 8-inch square baking dish with nonstick spray.
- In a medium bowl, combine the creamed corn, thawed corn, sour cream, jalapeños, melted butter, sugar and House Seasoning together until well combined. Sprinkle the corn muffin mix over the top and fold together until just combined. Transfer to the prepared baking dish and bake until the top is lightly browned and puffed but the center is still moist, about 1 hour. Allow to cool slightly before serving.
House Seasoning:
Yield:
5 teaspoons
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Keep in an airtight container for up to 6 months.
Cook’s Note
Finished souffle should still be moist in the center.
