Cornbread Soufflé

Snacks/Appetizers

Dec 21

I have been making this dish since I was 18 years old, and when I tell you guys it’s ALWAYS a hit, I am not lying! If you’re looking for a side dish that’s a crowd-pleaser, easy to make, and full of sweet and savory flavors, this Honey Butter Cornbread Soufflé is it! This fluffy, moist cornbread has a soufflé-like texture, thanks to the creamy addition of sour cream and two types of corn. Topped with a drizzle of honey butter and a sprinkle of flaky salt, this dish takes cornbread to the next level.

Ingredients:

1 (15 oz) can of whole kernel corn, drained
1 (14 oz) can of cream-style sweet corn
1 cup of sour cream
1/2 stick of unsalted butter, melted
1 (8 oz) package of corn muffin mix

For the topping:

Honey butter (for a homemade version, simply mix softened butter with honey to taste)
Flaky salt

Instructions:

Preheat and Prep: Start by preheating your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.

Mix It All Together: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and the corn muffin mix. Stir everything together until it’s well blended. The mixture will be rich and creamy, and it’s this combination that gives the soufflé its airy, soft texture.
Bake to Golden Perfection: Pour the mixture into your prepared baking dish, spreading it out evenly. Place it in the oven and bake for 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Top with Honey Butter: Once it’s finished baking, let the soufflé cool in the dish for about 15 minutes. This helps the texture set so each slice holds together perfectly.

Finish with Honey Butter and Flaky Salt: Right before serving, top your warm cornbread soufflé with a generous drizzle of honey butter. The honey adds just the right touch of sweetness, while the butter gives it a smooth, rich finish. A sprinkle of flaky salt on top balances the sweetness and brings out all the flavors.