Description

This gluten free corn soufflé is easy to make, a total crowd pleaser, and perfect for any holiday side dish!

Ingredients

2 (14.5-ounce) cans creamed corn
1 cup sour cream
2 large eggs
1 (12-ounce) bag frozen corn, thawed
8.5 ounces (1 ¼ cups) gluten free cornbread mix, (we used Krusteaz Gluten Free Cornbread Mix) (if not gluten-free, you can use an 8.5 ounce box of Jiffy corn bread mix)
1 teaspoon kosher salt
1 stick unsalted butter, melted, plus more for greasing dish
8 ounces pepper jack cheese, shredded
1 jalapeño, seeded and sliced

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Instructions

Pre-heat oven to 350°F. Grease a baking dish with butter or a non-stick cooking spray.
Combine the creamed corn, sour cream and eggs in a large bowl and stir until mixed well. Add the thawed frozen corn, cornbread mix, and salt and stir. Finally, add the melted butter and stir until well combined.
Pour mixture into the prepared baking dish and top with sliced jalapeños and sprinkle cheese over top.
Bake until golden brown and cooked through, about 1 hour and 30 minutes, rotating every 30 minutes. After an hour and 15 minutes, you can blot the top of the souffle to remove any excess liquid from the top of the cheese.
If the soufflé has reached the amount of browning you would like, you can loosely cover the baking dish with aluminum foil. Note: When your souffle is done baking, it will not be dry like cornbread in the middle. It will have a bit more of a pudding consistency.
Enjoy!

Notes

Make ahead: You can prep this souffle the night before and refrigerate it. Take it out an hour before baking and leave it at room temperature so it bakes evenly.

If you bake this earlier in the day, you do not need to refrigerate it. Simply keep it loosely covered on the stove then put it in the oven and heat it up when you are ready to eat.