Soft, cheesy, and golden with a touch of sweetness
Sometimes a recipe pops up on your feed, and you just have to get into the kitchen and try it! That’s exactly what happened when I came across a private chef making this Cornbread Soufflé. It looked so delicious that I knew I had to give it a try.
This is a lovely, comforting side dish made with sweet corn, cream-style corn, sour cream, cheddar cheese, and a hint of honey. It bakes into a soft, tender cornbread with golden edges and a delicious cheesy finish.
After making it, I have a couple of tips I would definitely recommend: I would bake it for less time than suggested and keep a close eye on it so it doesn’t dry out. As soon as it comes out of the oven, brush the top generously with melted butter, then finish with a drizzle of honey. Trust me, those little touches make all the difference! On its own, I found the flavor a little bland, but the buttery top and honey drizzle really bring it to life.
Serve it warm alongside your favorite comfort-food dishes, and you have a delicious addition to your table!
Ingredients
- 1 (15 oz) can whole-kernel corn, drained
- 1 (15 oz) can cream-style corn
- 2 eggs
- 1 cup sour cream
- 4 tbsp butter, melted, plus extra for brushing
- 2 tbsp honey, plus extra for drizzling
- ½ cup finely ground cornmeal
- ¾ cup all-purpose flour
- 1 tbsp baking powder
- 1 cup shredded cheddar cheese
Instructions
1. Preheat the oven.Preheat your oven to 350°F (175°C). Generously butter a 2-quart casserole dish.
2. Mix the wet ingredients.In a large bowl, whisk together the drained corn, cream-style corn, eggs, sour cream, melted butter, and honey until well combined.
3. Add the dry ingredients.Add the cornmeal, flour, and baking powder. Whisk until everything is incorporated, then avoid overmixing.
4. Layer the batter and cheese.Spread half of the batter evenly into the prepared casserole dish. Sprinkle half of the shredded cheddar cheese over the top.
Add the remaining batter and finish with the rest of the cheese.
5. Bake until just set.Bake at 350°F for approximately 30–35 minutes to start checking for doneness, although the exact time will depend on your oven and casserole dish. The original recipe suggests 35–40 minutes, but I recommend checking earlier to avoid drying it out.
The edges should be lightly golden, the center should be set, and a tester inserted into the center should come out without wet batter. Avoid overbaking.
6. Finish with butter and honey.As soon as the soufflé comes out of the oven, brush the top with melted butter. Drizzle generously with honey to add extra sweetness and flavor.
Let it rest briefly, then serve warm.
My Tips for the Best Cornbread Soufflé
- Don’t overbake: Start checking around the 30-minute mark. You want a moist, tender center rather than dry cornbread.
- Butter makes a difference: Brush the top with melted butter immediately after baking while it’s still hot.
- Don’t skip the honey drizzle: It adds a lovely sweetness that balances the corn and cheddar.
- Serve it warm: The cheese is at its best, and the texture is soft and comforting.
A simple, delicious recipe with just a few little adjustments to make it even better.
Would you serve this with chili, barbecue, or a Sunday roast?