Description
A light, fluffy, and flavorful Jalapeno Corn Souffle recipe that balances sweet corn with spicy jalapeños and a crispy topping. Perfect as a side dish or a comforting main.
Ingredients
Scale
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large eggs
- 2 cups heavy cream
- 1/2 cup unsalted butter, melted and slightly cooled
- 6 cups frozen or fresh corn kernels, roasted if desired
- 1 cup French’s Crispy Jalapeños
- 1/2 cup cooked corn kernels, roasted if desired
- 1 jalapeño pepper, thinly sliced
Instructions
- Preheat your oven to 350°F (175°C). Generously coat a 9×13-inch baking dish with nonstick spray.
- In a small bowl, whisk together the sugar, all-purpose flour, baking powder, and salt.
- In a larger bowl, whisk the eggs and heavy cream until smooth. Gradually whisk in the melted butter.
- Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined into a smooth batter. Do not overmix.
- Gently fold in the corn kernels, breaking up any large frozen chunks.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 55 to 60 minutes, or until the soufflé is golden brown and set in the center.
- Remove from the oven and top with French’s crispy jalapeños, extra roasted corn kernels, and thinly sliced fresh jalapeño. Serve immediately.
Notes
- Using fresh or roasted corn kernels enhances flavor.
- Ensure melted butter is slightly cooled to prevent cooking the eggs.
- Break apart frozen corn chunks for even texture.
- This Jalapeno Corn Souffle is best served immediately.
- Adjust jalapeño amount for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 170 mg