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
I changed a couple of things, but she should get all the credit for this easy to make, great side dish
I’m calling my version Corn Souffle because it bakes up light and airy sort of like a souffle
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
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
Season with salt and pepper when you add in the remaining corn
Stir in the cheese and bake at 350 for about 45 minutes

Corn Souffle
Ingredients
- 4 cups frozen corn kernels thawed
- 3-4 green onions chopped
- 1/2 large red bell pepper chopped
- 2 oz. 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
Instructions
- 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
If you can let it sit for 5 minutes, it will be easy to serve in squares
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
Enjoy
There aren’t really any Juicy Details today, but here are a few other corn dishes you might want to check out
Smokey Roasted Tomato and Corn Bake
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[…] Corn Souffle […]
Looks tasty Jenna and I love the ease of mixing right in the baking dish!
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
Looks tasty — and very similar to something I have made for too many years to count!
I made that too! It was very good and you know I used the ‘peno:@)
Oh yum! You caught me hungry. Thanx for the recipe. Jo