Jalapeño Corn Souffle is like a cross between cornbread dressing and corn risotto. It’s cheesy, delicious, has a kick, and disappears very quickly.
A few years ago, my in-laws came to town for a visit and my mother-in-law made what she called “corn souffle”.
I had never heard of such a thing, and I’m from the South!
What is Jalapeno Corn Souffle?
This is kind of like a spoon bread, and really versatile as far as ingredients go if you like changing things up. It’s a combination of the following:
- Corn
- Creamed corn
- Cornmeal
- Jalapeño pepper
- Sour cream
- Shredded cheese
- Egg
This is my take on my mother-in-law’s, and of course I had to add some heat.
Jalapeño is my drug of choice, almost all the time.
However, you could use habanero, serrano, or even poblano if you’re one of those that doesn’t like real heat, but a little kicked up flavor. You could also, of course, leave the pepper out if you would rather.
How Do You Make Jalapeno Corn Souffle?
All the ingredients are combined in a large mixing bowl, seasoned with salt and pepper and poured into a prepared 8×8 or 9×9 baking dish.
If you’re making this for a large group, the recipe can be doubled and poured into a 9×13 pan, like my very favorite OXO Non-Stick Cake Pan. This is then baked, uncovered, until lightly golden on top.
The longer you bake this, the firmer it gets, so depending on your preference you could make it soft and mushy or firm and almost bread-like. If you want a softer, soupier dish, remove it from the oven just a few minutes before the end of baking. A few, meaning 2-3 minutes.
I like to add a little extra sour cream with mine, because I usually add a little extra jalapeños and it balances everything out.
You’re welcome to add more cheese, because who doesn’t want extra cheese?!
Be prepared to give out the recipe, because you’ll be asked.
Again, and again.
As a matter of fact, if you’re going to take this to a holiday dinner or for game day, just double the batch. Be generous… They’ll love you.
Here’s your printable –
Jalapeno Corn Souffle
Corn Souffle kicked up a notch with mild jalapeno and Monterey Jack cheese.
Ingredients
- 1 box Jiffy cornbread mix
- 1 can sweet corn
- 1 can creamed corn
- 3 tbsp all purpose flour
- 1 cup sour cream
- 1 egg, beaten
- 1 jalapeno, washed and minced
- 1/2 cup Monterey jack cheese, shredded
- 1 tbsp salt
Instructions
- Preheat oven to 350° and spray a 9X9 glass baking dish with cooking spray.
- Combine everything in a large mixing bowl and pour into baking dish.
- Bake for 45-55 minutes until slightly browned on top and bubbly.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 1492mgCarbohydrates: 26gFiber: 2gSugar: 6gProtein: 7g
The provided nutrition calculated may not always be accurate.
This Post Has 9 Comments
This recipe sounds amazing and I’m all for extra jalapenos too!
Love how easy this is, Shea! And, I never expected to see Jiffy cornbread mix! Really cool! Love mine soft and moooosheeee!
I brought this to a potluck last night! Very good, but next time I will cut back on the salt.
Thanks so much Brenda! Glad you liked it.
Yummo!! Delicious recipe, and great pictures!
Blessings,
Leslie
Congrats on being featured this week at Weekend Potluck! I just pinned ya! have a great weekend….Tonya from 4 little Fergusons
This sounds delicious! We just found your blog, you have so many interesting things here!
Wow is all I can. I must make this recipe soon. Looks so delicious. I love the added “heat”. Come visit. We have a terrific chili recipe today.
Talking my language. This looks like comfort food to me. Makes me want to take a nap. LOL
Thanks for linking up at Weekend Potluck. I pinned this to my Side Dishes board.