The Painted Apron

Recipe Box, Corn Souffle

Posted by the Painted Apron on February 4, 2015 · 6 Comments 

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

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Side Dish

Cuisine American

Servings 8

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

Keyword asparagus, spinach and corn casserole, corn pudding, corn souffle, easy vegetable casserole

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

Zucchini Melange

Smokey Roasted Tomato and Corn Bake

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