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!