Jalapeño Corn Soufflé.
[Thanks to French’s for sponsoring this post! I’m sharing a holiday dish for their #RealFlavorsHaveCrunch campaign and am so excited to tell you about it!]
Oh happy day!
I have been waiting for ages to tell you how much I adore this corn pudding soufflé and today is the DAY! This is going to be one of the most delicious meals in your December, I promise.
This corn soufflé, aka corn pudding or corn casserole, has been on my radar for YEARS. In fact, so many of you have told me about a version of this delicious recipe and while I was always intrigued, I never bit. All puns intended.
This dish wasn’t something I grew up with, even though I did grow up with a freakish love of corn and all sorts of corn-related dishes. It wasn’t traditionally served at our holiday gatherings when I was growing up (though that might change now… ) and it’s not something I’d ever even tried at a potluck or party.
But I just knew that it would be a dish that I would adore – and that Eddie would probably adore too.
Figured it needed a bit more spice though. Something with a little bite, a little texture, a little something extra, if you will.
Enter the French’s Crispy Jalapeños!
Oh my word.
I cannot even tell you how much we loooove these! You might remember that last year, I made a savory sweet potato casserole for Thanksgiving and topped them with these. They are just to die for!
First, they add the most perfect crunch to casserole-like dishes that usually lack texture. It’s no secret what a texture freak I am! It’s necessary.
And while I looove a good holiday casserole, I like it to have some crunch too.
Second, these little crispy bits add the PERFECT amount of heat to a dish. It’s also no secret just how wimpy my taste buds are. I don’t love the spice and heat like some people do. You’ll never find me drenching my food in hot sauce. But I DO love a slight touch of heat (think some spicy guac!) and that is exactly what these offer. It’s just the right amount.
I mean, you can totally eat them from the container alone too. They are pretty darn addictive.
Now here’s the thing. This soufflé is ridiculously EASY. I mean, it might be the easiest dish on your holiday table this year. In fact, you probably have all of the ingredients in your house right now, especially if your freezer is stocked with frozen corn!
I chose to use frozen, but of course you can use fresh or canned corn too. Whatever is easiest.
All of these basic ingredients get mixed together, party like rockstars in the oven for an hour or so and then boom! It’s done.
Well, almost done.
We have to add our perfect topping, which includes the French’s Crispy Jalapeños, some roasted corn and some fresh, sliced peppers too.
This is my DREAM side dish. It’s fluffy and almost mousse-like and so full of ridiculous flavor. The top is slightly crunchy and semi-caramelized. And then the Crispy Jalapenos just take it over the TOP.
Plus, it’s also rather festive, so there’s that!
Jalapeño Corn Soufflé
- 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
- 1 cup French’s Crispy Jalapeños
- 1/2 cup cooked corn kernels, roasted if desired
- 1 jalapeño pepper, thinly sliced
Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.
In a small bowl, whisk together the sugar, flour, baking powder and salt. In a larger bowl, whisk together the eggs and heavy cream until smooth. Whisk in the butter until smooth. Whisk in the dry ingredients until the mixture is combined. Fold in the corn kernels, breaking apart any huge frozen bits if you see them.
Bake the dish for 55 to 60 minutes, or until completely golden brown on top and set in the center. Remove the corn and top with the French’s fried jalapeños, extra corn and sliced peppers. Serve immediately!
Note: this reheats super well!
Did you make this recipe?
I appreciate you so much!
Almost like caramelized corn mousse. Ooooh yes.