Disclaimer: This is an old school holiday family recipe. Ordinarily, it’s not something I share on the blog, but so many of you also had a wonderful family recipe like this that I decided to share one of mine. Enjoy!
Update – Gluten Free Version!! This year I am seriously gluten free and I have been looking for a way to replace my much loved corn soufflé of many years. And I was so delighted that Roy sought out and found something spectacular for me. Here, I have adapted a recipe from Real Simple to make it gluten free and the addition of the instant polenta takes it over the top for pure deliciousness!
Let me say that this is not a paleo or dairy free recipe because the holiday is a day that I love enjoying some of my favorites! (Look below the original Corn Soufflé recipe for my NEW Gluten Free Recipe.)
If you are looking for something that is homemade, start to finish, check out my Onion Soufflé. (Although the Gluten Free Corn Souffle is a better gluten free option)
- 2 cans creamed corn
- 1 bag frozen corn nibblets
- 1 box Jiffy Corn mix
- 1 cup sour cream
- 2 eggs
- 1 stick butter, melted
Pre-heat oven to 350.
Combine all ingredients well.
Spray a pan with a non-stick cooking spray.
Bake for 45 minutes, until cooked through.
Gluten Free Corn Soufflé
- 6 tablespoons (3/4 stick) unsalted butter, plus more for the baking dish
- 1 medium onion, chopped
- Kosher salt and pepper
- 2 cups heavy cream
- 5 large eggs
- 1/4 cup instant polenta (or grits)
- 2 tablespoons sugar
- 16 ounces frozen corn, thawed (about 3 cups)
- 2 tablespoons chopped fresh chives (for garnish)
Preheat the oven to 350°F. Butter an 8 inch square or similar shallow 2 quart baking dish.
Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and 1/4 tsp each of salt and pepper. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the remaining butter into the skillet and let melt.
In a blender, combine the cream, eggs, polenta, sugar, 2 cups of the corn, 1 tsp salt and 1/4 tsp pepper, blend until smooth. Add the onion and butter from the skillet, the remaining cup of corn and pulse, just once to combine.
Pour mixture into the prepared baking dish and bake until set but slightly wobbly in the center, about 50-60 minutes. Sprinkle with the chives to garnish.