Name: Martha Stewart Corn Souffle Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 can WHOLE KERNEL CORN; 1 can CREAM STYLE CORN; 1 box CORN MUFFIN MIX; 1 cup SOUR CREAM; 1/2 cup MELTED BUTTER; 2 large EGGS; 1 pinch SALT

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Do you love easy corn dishes? This Martha Stewart Corn Souffle Recipe is the best choice. Many people want to learn how to make Martha Stewart Corn Souffle Recipe. It is a classic comfort food.

This dish tastes like summer on a plate. You will love the ingredients for Martha Stewart Corn Souffle Recipe. It is perfect for holidays or family dinners. Let us start cooking this tasty meal now!

What Makes This Recipe Special

This dish has a perfect balance of flavors. It is sweet, savory, and very creamy. The texture is light and very fluffy. It feels like a cloud in your mouth. You can find more about classic corn dishes online.

It is a very easy recipe to make. You only need a few simple steps. The prep work is very fast. It bakes in about forty-five minutes. This saves you a lot of time. Your whole family will enjoy every bite.

Equipment List

Large Mixing Bowl: Use this to mix all your ingredients together.
Whisk: You need this to beat the eggs well.

Baking Dish: This holds the souffle while it bakes.
Measuring Cups: These help you get the right amounts.
Oven Mitts: Use these to handle the hot dish safely.

Rubber Spatula: This helps you scrape the bowl clean.

Ingredients You Need for Martha Stewart Corn Souffle Recipe

Whole Kernel Corn: This adds a nice crunch and sweetness.
Cream Style Corn: This makes the souffle very moist.
Corn Muffin Mix: This provides the structure and base.

Sour Cream: It adds a tangy and rich flavor.
Melted Butter: This makes the dish taste very buttery.
Large Eggs: They help the souffle rise up high.

Salt: Just a pinch enhances all the flavors.

How to Assemble

Step 1:

Preheat your oven to 350 degrees. Grease your baking dish with a little butter. This prevents the corn souffle from sticking.

Step 2:

Crack your eggs into the large mixing bowl. Whisk them until they are very smooth. Do not leave any yellow streaks.

Step 3:

Add the sour cream to the beaten eggs. Stir them together until they are well combined. The mixture should look very creamy.

Step 4:

Pour in the melted butter slowly. Keep stirring while you pour it in. This keeps the eggs from cooking early.

Step 5:

Open your cans of corn. Drain the whole kernel corn well. Do not drain the cream style corn.

Step 6:

Add both types of corn to the bowl. Stir gently to mix them in. Everything should look very colorful now.

Step 7:

Pour in the box of corn muffin mix. Fold it in with your rubber spatula. Do not overmix the batter at all.

Step 8:

Pour the mixture into your greased baking dish. Spread it out evenly with your spatula. It is now ready for the oven.

Step 9:

Place the dish in the center rack. Bake it for about forty-five minutes. The top should be a golden brown color.

Step 10:

Take the dish out of the oven. Let it sit for five minutes. This helps the souffle set properly.

Recipe Success Tips

Use room temperature eggs for a better rise.
Do not open the oven door while baking.
Check for a slight jiggle in the center.
Grease the baking dish very well every time.
Use high-quality corn muffin mix for best results.
Serve it immediately while it is still warm.

How To Store Leftover

You can store leftovers in the fridge easily. Place them in an airtight container first. They will stay fresh for three days. To reheat, use a microwave or oven. The oven keeps the texture much better.

Add a splash of milk if it looks dry. This keeps it moist and delicious. Never freeze this souffle as it changes. The texture will become too grainy after freezing.

Sides & Pairings Suggestions

This dish goes well with many main meals. Serve it with roasted chicken or turkey. It is great with grilled steak too. You can also pair it with a green salad.

The fresh greens balance the rich corn flavors. It is a staple for Thanksgiving dinner. Many people love it with honey-glazed ham. It truly fits any festive dinner table.

Nutritions

Nutrient	Value
Calories	310 kcal
Total Fat	14g
Carbohydrates	38g
Protein	6g
Sodium	520mg

FAQs about Martha Stewart Corn Souffle Recipe

Can I use frozen corn instead of canned?

Yes, you can use frozen corn. Just make sure to thaw it first. Drain all the extra water before mixing.

Is corn souffle the same as corn pudding?

They are very similar dishes. Souffle is usually lighter and fluffier. Pudding is often more dense and wet.

Can I make this recipe ahead of time?

You can mix it a few hours early. Keep the batter in the fridge. Bake it right before you want to eat.

Can I add cheese to this recipe?

Yes, shredded cheddar cheese tastes great. Add half a cup to the mix. It adds a nice salty kick.

Final Thoughts

This Martha Stewart Corn Souffle Recipe is a winner. It is simple to make and very tasty. Everyone at your table will ask for more. I hope you enjoy this wonderful side dish.

Check out more baking tips for your next project. Cooking should always be fun and very easy. Happy baking to you and your family! You can also look at Martha Stewart’s official site for more.

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