Cornbread Soufflé: A Taste of Home

The aroma of cornbread baking always transports me back to my grandmother’s kitchen. I remember sitting at her worn wooden table, watching her effortlessly whip up a batch, the scent of corn and warmth filling the air. This cornbread soufflé, a slightly elevated take on a classic, captures that same comforting essence. It’s a dish that feels both familiar and special, perfect for sharing with loved ones. It’s a simple dish made special.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6-8
• Dietary Type: Vegetarian

Ingredients

• ½ cup margarine, softened
• 1 cup sour cream
• 1 egg
• 1 (16 ounce) can creamed corn
• 1 (16 ounce) can whole kernel corn, drained
• 1 (8 ounce) package Jiffy corn muffin mix

Equipment Needed

• Baking dish (9×13 inch is ideal)
• Mixing bowl
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center.
2. Thoroughly drain the can of whole kernel corn. This step is important to prevent the soufflé from becoming too watery.
3. In a large mixing bowl, cream together the softened margarine and sour cream until the mixture is smooth and well combined. This is best done with an electric mixer, but you can also do it by hand with a whisk, ensuring the margarine is very soft.
4. Beat in the egg until it is fully incorporated into the creamed mixture.
5. Add the can of creamed corn and the drained whole kernel corn to the bowl. Stir gently to combine.
6. Pour in the package of Jiffy corn muffin mix. Stir until just combined. Be careful not to overmix, as this can make the soufflé tough. A few lumps are perfectly fine.
7. Grease a baking dish thoroughly with margarine or cooking spray to prevent the soufflé from sticking. A 9×13 inch dish is recommended, but a slightly smaller or larger dish will also work; adjust the baking time accordingly.
8. Pour the cornbread mixture into the prepared baking dish, spreading it evenly.
9. Bake in the preheated oven for 1 hour, or until the soufflé is golden brown and set. A toothpick inserted into the center should come out clean. Keep an eye on it during the last 15 minutes of baking; if the top is browning too quickly, you can loosely tent it with foil.
10. Let the soufflé cool slightly before serving. This allows it to set a bit more and makes it easier to slice.

Expert Tips & Tricks

• For a richer flavor, substitute melted butter for the margarine. Browned butter adds an even nuttier dimension!
• If you don’t have sour cream on hand, plain yogurt works as a great substitute. Greek yogurt will add a thicker texture.
• Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a subtle kick of heat.
• Don’t have Jiffy mix? You can substitute with your favorite homemade cornbread recipe. You’ll need approximately 8 ounces worth of dry mix.
• To prevent the soufflé from sinking after baking, avoid opening the oven door frequently during baking.
• If the top of the cornbread is browning too quickly, cover it loosely with foil during the last 15-20 minutes of baking.
• For an even more custardy texture, try adding an extra egg to the mixture.
• If your soufflé is slightly sunken in the middle after cooling, don’t worry! It will still taste delicious.
• You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the baking dish.

Serving & Storage Suggestions

Serve the cornbread soufflé warm, directly from the baking dish. It’s a wonderful side dish to accompany chili, barbecue, roasted chicken, or any hearty meal. It also pairs beautifully with a simple green salad.

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, warm individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until heated through. Reheating may dry out the soufflé slightly, so consider adding a small pat of butter on top before reheating. While not recommended for optimal texture, you can freeze leftover cornbread soufflé. Wrap individual portions tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Here is an estimate of the nutritional information per serving (based on 8 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	45mg	15%
Sodium	700mg	30%
Total Carbohydrate	35g	12%
Dietary Fiber	3g	12%
Sugars	8g
Protein	6g	12%

Please note: This is an estimated nutritional value and may vary based on specific ingredients used.

Variations & Substitutions

• Spicy Cornbread Soufflé: Add 1-2 finely chopped jalapeños (seeds removed for less heat) to the batter.
• Cheesy Cornbread Soufflé: Stir in 1 cup of shredded cheddar cheese or Monterey Jack cheese into the batter before baking.
• Herb Cornbread Soufflé: Add 1 tablespoon of chopped fresh herbs, such as rosemary, thyme, or chives, to the batter.
• Sweet Cornbread Soufflé: Add 2 tablespoons of honey or maple syrup to the batter for a sweeter flavor.
• Vegan Cornbread Soufflé: Substitute the margarine with vegan butter, sour cream with a plant-based sour cream alternative (like Tofutti), and egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Cornbread Soufflé: Use a gluten-free corn muffin mix instead of Jiffy.
• Bacon Cornbread Soufflé: Fry 4 slices of bacon until crispy, crumble, and stir into the batter before baking.

FAQs (Frequently Asked Questions)

Q: Can I make this soufflé ahead of time?
A: You can prepare the batter up to 24 hours in advance and store it in the refrigerator. Bake just before serving for the best texture.

Q: Can I use frozen corn instead of canned?
A: Yes, you can use frozen corn. Thaw it completely and drain off any excess liquid before adding it to the batter.

Q: My soufflé sank in the middle. What did I do wrong?
A: This can happen if the oven temperature wasn’t consistent or if you opened the oven door too frequently during baking. Also, make sure you aren’t overmixing the batter.

Q: Can I use a different size baking dish?
A: Yes, you can use a different size baking dish, but you may need to adjust the baking time. A smaller dish will require a longer baking time, and a larger dish will require a shorter baking time.

Q: How do I know when the soufflé is done?
A: A toothpick inserted into the center of the soufflé should come out clean. The top should also be golden brown and the edges should be set.

Final Thoughts

I sincerely hope you give this simple cornbread soufflé recipe a try. It’s a wonderful way to bring a bit of comfort and warmth to your table. Feel free to experiment with different variations and substitutions to make it your own. Serve it alongside your favorite hearty meal and enjoy the smiles it brings to your loved ones’ faces. And please, if you make it, let me know how it turns out! I love hearing your feedback and seeing your culinary creations. Bon appétit!