Jalapeno Corn Souffle

Jalapeno Corn Souffle is almost like a cross between cornbread dressing and corn risotto. It’s cheesy, is damn delicious, has a kick, and disappears very quickly.

A few years ago, my in-laws came to town for a visit and my step-mother-in-law made what she called corn souffle. 

I had never heard of such a thing, and I’m from the South!

This is kind of like a spoon bread, and really versatile as far as ingredients go if you like changing things up.

This is my take on hers – and of course I had to add some heat.

Jalapeno 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.

The longer you bake this, the firmer it gets, so depending on your preference you could make it soft and mushy or firm and bread-like.

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 hell, 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 game day, just double the batch!

Be generous… They’ll love you.

Here’s your printable!

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Jalapeno Corn Souffle

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 10 minutes

Corn Souffle kicked up a notch or two, and cheesy, as it should be.

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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

1. Preheat oven to 350° and spray a 9X9 glass baking dish with cooking spray.
2. Combine everything in a large mixing bowl and pour into baking dish.
3. Bake for 45-55 minutes until slightly browned on top and bubbly.

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