Country Cream Corn Soufflé

Enjoy creamy Southern Thanksgiving corn pudding with sweet corn, a golden buttery crust, and a fluffy, comforting texture perfect for your holiday table.

The first spoonful of corn soufflé is worth taking from the edge, where the top has browned against the dish. Draw the spoon toward the middle and you get both textures in one helping, a thin golden crust over a soft creamy center studded with sweet corn kernels.

Triple Corn Delight

Corn appears here in three forms, each with a different part to play. Finely ground cornmeal gives the soufflé just enough structure to hold on a serving spoon. Cream-style corn carries its sweetness through the batter, while sweet, whole kernels stay distinct in each bite. Sour cream lends a gentle tang that comes through especially well when the top is left plain.

There’s an ease to this version of soufflé, made with simple ingredients that you mix together and bake. Classic and timeless, it’s the kind of dish that will have your guests asking you to make it every holiday and perhaps even often throughout the year.

Notes From the C&C Soc Kitchen

A light hand with the batter. Whisk the wet ingredients until smooth before adding the corn. Once the cornmeal mixture goes in, switch to folding. Stop when the last streak of flour disappears, including any caught at the bottom of the bowl.

Knowing when the center is set. Give the dish a gentle nudge. The center can tremble slightly as one piece and still be ready. If a loose ripple travels beneath the surface, give it more time. A deep two-quart dish can take longer than a shallow one, even though both hold the same amount.

When the top browns first. Once the surface is golden, tent it loosely with foil if the middle still needs time. Continue baking and check the center every five minutes.

The Ingredient Guide

Choosing the cornmeal. Look for plain, finely ground cornmeal on the package. The fine grind gives this dish its tender crumb. Coarser meal leaves a more pronounced grain, and self-rising cornmeal mix introduces extra leavening to a batter that already contains baking powder.

Which corn to drain. Use the entire can of cream-style corn, including its liquid. Drain only the whole kernels. Canned sweet corn can go straight from the strainer into the bowl. If you choose frozen kernels, thaw them first so you can drain off the water they release.

Cheese. Most certainly, you can add a little shredded cheddar to the mixture and sprinkle more over the top for a richer, more savory flavor and a deliciously golden, cheesy crust.

Preparing Ahead & Serving Suggestions

Preparing ahead

For the best quality and results we suggest preparing this dish the day of and closer to the time of serving.

No need to fret. There are a few steps you can take the evening before to save a little time on a busy day. Simply whisk together the cornmeal, flour, and baking powder, then store the mixture in an airtight container at room temperature until you’re ready to use it.

If using frozen corn, thaw it overnight in the refrigerator. Save the final mixing for the day of the meal and fold in the dry ingredients just before baking.

Serving Suggestions

Beside a salt-cured ham, a light drizzle of honey over the buttered top plays up the contrast between the corn and the meat. If the ham already has a sweet glaze, finish the soufflé with butter alone. Bring it to the table in its baking dish with a broad serving spoon that can lift the browned top and tender center together.

Your Recipe Preparation Checklist

CRUMB & CLOVE SOCIETY RECIPES

Country Cream Corn Soufflé

Prep: 10 minCook: 40-45 minTotal: 50-55 min

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Servings (Adjust to your preference)

Ingredients

• ½ cup finely ground cornmeal
• ¾ cup all-purpose flour (90 g)
• 1 Tablespoon baking powder
• ½ cup (1 stick) butter, melted and slightly cooled
• ⅓ cup granulated sugar (67 g)
• 1 large egg
• 1 cup sour cream
• 1 (15-ounce) can cream-style corn, undrained
• 1 (15-ounce) can whole-kernel sweet corn, drained, (or about 1½ cups frozen sweet corn kernels, thawed and drained)

Greasing baking dish

• 1-2 Tablespoons Softened butter

Finishing (optional)

• Brushed with some melted butter
• Light drizzle of honey

Instructions

1.Preheat the oven to 350°F. Lightly butter a 2-quart baking dish.

2.Combine the dry ingredients. In a medium bowl, whisk together the cornmeal, flour, and baking powder. Set aside while you prepare the remaining ingredients.

3.Whisk the butter and sugar. In a large bowl, whisk the melted butter and sugar until evenly combined.

4.Add the egg and sour cream. Whisk in the egg until no streaks of yolk or white remain. Add the sour cream and whisk until smooth.

5.Stir in the corn. Add the cream-style corn and the drained sweet corn kernels. Stir until evenly distributed.

6.Fold in the dry ingredients. Gently fold the cornmeal mixture into the corn mixture just until incorporated. Stop as soon as the last streaks of flour disappear to avoid overmixing. Spread the batter evenly in the prepared baking dish.

7.Bake and finish. Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set. If desired, brush the warm top with butter and finish with a light drizzle of honey.

Recipe Notes

• Cornmeal: Use plain, finely ground cornmeal for a tender crumb. Coarse cornmeal gives the soufflé a grittier texture, and self-rising cornmeal mix adds leavening beyond what the recipe calls for.
• Checking for Doneness: Gently nudge the baking dish to check the center. A slight, uniform tremble is fine. A loose ripple beneath the golden surface means the center needs more time.
• When the Top Browns Before the Center Sets: If the top is already golden while the center is still loose, tent the dish loosely with foil and continue baking, checking every 5 minutes. A deep dish can take longer than a shallow dish of the same capacity.
• Preparing the Soufflé Ahead: For the best results, mix and bake the soufflé the day you plan to serve it. The night before, you can measure and combine the dry ingredients and store them in an airtight container at room temperature. If using frozen corn, thaw it overnight in the refrigerator and drain it well before mixing it into the batter. Fold in the dry ingredients just before baking.

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