Gluten Free Corn Soufflé
This easy, gluten free corn souffle is going to be such a crowd pleaser at your holiday dinners this year! It's loaded with sweet corn, cornbread mix and pepper jack cheese to make the ultimate comfort food side dish. Say goodbye to regular old cornbread and hello to my delicious, cheesy corn casserole!
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Corn casserole, corn pudding, corn soufflé, spoon corn
Servings: 9 people
Calories: 374kcal
- 2 (14.5 oz) cans creamed corn
- 1 cup sour cream
- 2 eggs
- 1 (11 oz) bag frozen corn (thawed)
- 1 1/4 cups gluten-free cornbread mix (can use non gluten-free as well)
- 1/2 cup salted butter (1 stick)
- 1 jalapeño thinly sliced
- 1 cup shredded pepper jack cheese
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the creamed corn, sour cream and eggs. Whisk well.
Next, add in the thawed frozen corn, cornbread mix and melted butter. Mix to evenly combine.
Transfer the batter to a prepared baking dish and top with jalapeño slices.
Sprinkle the cheese on top and bake for 1.5 hours. It should be beautifully golden brown and bubbly when done!
*Check the souffle after about an hour in the oven. If the surface is looking very browned, loosely cover the pan with foil and continue baking to prevent the surface of the souffle from becoming overly browned.
Serving: 9people | Calories: 374kcal | Carbohydrates: 27g | Protein: 11.8g | Fat: 26.2g | Saturated Fat: 16.2g | Cholesterol: 105mg | Sodium: 606mg | Potassium: 246mg | Fiber: 2g | Sugar: 4.6g | Calcium: 246mg | Iron: 1mg