Cornbread Souffle
A savory cornbread souffle with creamy, cheesy flavors and a hint of onion, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine melted butter, sour cream, beaten eggs, creamed corn, Jiffy Corn Muffin Mix, and chopped purple onion.
- Mix until well blended and smooth.
- Pour the mixture into an 11 x 7 x 2-inch casserole dish.
- Bake in the preheated oven for 50 minutes or until golden brown and set.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or diced jalapeños to the mixture. You can substitute the Jiffy Corn Muffin Mix with a homemade cornbread mix for a more personalized touch. If you're short on time, pre-chopped onions can save you a few minutes. Make sure to mix the ingredients gently to keep the soufflé light and airy.
Serving Suggestions
Serve the cornbread soufflé warm as a side dish alongside roasted chicken or grilled vegetables. It pairs beautifully with vegetarian recipes like a fresh salad or dishes featuring beans. For a comforting meal, consider serving it with Moma'S Pound Cake for dessert, creating a perfect balance of savory and sweet.
Storage & Reheating
Store any leftover cornbread soufflé in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for a quick snack, but the oven will keep it from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Souffle contains roughly 327 calories, with 5g protein, 42g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (36% of the Daily Value). It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just remember to pour it into the casserole dish and bake it just before serving to ensure it puffs up nicely.
What can I substitute for sour cream?
If you don't have sour cream, you can use plain Greek yogurt or buttermilk as a substitute. Both will provide a similar tangy flavor and moisture to the dish.
Can I freeze cornbread soufflé?
Yes, you can freeze the uncooked mixture in a freezer-safe dish. Just cover it tightly and it will last for up to 2 months. Thaw it in the refrigerator overnight before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).