Recipe Box, Corn Souffle

This is a great recipe that I found over at Miz Helen’s Country Cottage, Corn and Green Chilies Casserole here

corn souffle with chilies thepaintedapron.com

I changed a couple of things, but she should get all the credit for this easy to make, great side dish

corn casserole thepaintedapron.com

I’m calling my version Corn Souffle because it bakes up light and airy sort of like a souffle

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The original recipe calls for  a jalapeno and 2 cups of roasted green chilies, recipe here,  but I am a  heat wimp, and only used 1/2 a small can of chopped green chilies, but amp up the heat to your taste

I also substituted 2% milk for cream and after a quick swirl around in the food processor, I simplified the preparation process by combining the ingredients directly in the baking dish

corn souffle collage

The wonderful texture is created by blending 1/2 of the corn with flour, baking powder, sour cream, eggs, and milk in a food processor or blender.  Then you add the rest of the corn, chopped veggies and cheese.  You can mix in directly in the baking dish

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Season with salt and pepper when you add in the remaining corn

corn souffle thepaintedapron.com

Stir in the cheese and bake at 350 for about 45 minutes

corn souffle 1 thepaintedapron.com

Corn Souffle

  • Difficulty: easy
  • Print

4 cups frozen corn kernels, thawed

3-4 green onions, chopped

1/2 large red bell pepper, chopped

2oz., 1/2 of a small can, chopped green chilies [use more if you like heat]

2 T flour

2 tsp baking powder

4 eggs

3/4 cup 2% milk

1 cup sour cream

4 oz extra sharp cheddar cheese, grated

salt and pepper

Put flour, baking powder in food processor and pulse a few times to blend.  Add 1/2 of corn, 2 cups, and eggs, sour cream and milk.  Pulse to blend, you want the mixture to smooth out a little but still be lumpy.  Pour mixture into a cooking oil sprayed 8″ x 8″ baking dish.   Add chopped onions, red pepper and green chilies and stir to mix.  Add remaining corn and season with salt and pepper. Add grated cheese and stir to distribute.  Casserole can be refrigerated at this point until baking.

Bake at 350 for 45 minutes or until starting to brown and is set in the middle.  Let sit for 5 minutes before cutting into squares.  Serves 6-8

corn casserole thepaintedapron.com

If you can let it sit for 5 minutes, it will be easy to serve in squares

corn souffle 2 thepaintedapron.com

This is a great side dish for BBQ, grilled chicken or pork, just about anything…

We had this with Tacos and it was a super simple week night meal

for another printable version of Corn Souffle click here

Enjoy

There aren’t really any Juicy Details today, but here are a few other corn dishes you might want to check out

Zucchini Melange

zucchini melange thepaintedapron.com

Smokey Roasted Tomato and Corn Bake

tomato & corn summer quiche thepaintedapron.com

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Comments
5 Responses to “Recipe Box, Corn Souffle”
  1. Mary says:

    Looks tasty Jenna and I love the ease of mixing right in the baking dish!

    Like

  2. Miz Helen says:

    Hi Jenna,
    I love what you did with the recipe, your Corn Souffle is just awesome. I really appreciate the link back to the original recipe, you did a great job with it! I just printed the recipe so I can make it, can’t wait. Have a great day and thanks so much for sharing!
    Miz Helen

    Like

  3. Ellen says:

    Looks tasty — and very similar to something I have made for too many years to count!

    Like

  4. Lynn says:

    I made that too! It was very good and you know I used the ‘peno:@)

    Like

  5. Oh yum! You caught me hungry. Thanx for the recipe. Jo

    Like

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