Cornbread Soufflé Recipe

Cornbread Soufflé Recipe

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This light and airy cornbread soufflé is a delightful twist on traditional cornbread. It’s creamy, slightly sweet, and has a delicate texture that makes it perfect as a side dish or even a light meal.

Ingredients:

  • 1 cup cornmeal (yellow or white)
  • 1 cup milk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • Optional: 1/4 cup shredded cheddar cheese
  • Optional: 2 tablespoons chopped green onions or chives

Instructions:

  1. Prepare the Cornmeal Mixture: Preheat oven to 350°F (175°C). Grease a 2-quart baking dish or soufflé dish.
    • In a medium saucepan, combine cornmeal and milk. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
    • Remove from heat and stir in melted butter, sugar, baking powder, and salt.
    • Let the mixture cool slightly.
  2. Separate Eggs: Separate the eggs, placing the yolks in one bowl and the whites in another.
  3. Add Egg Yolks: Whisk the egg yolks into the cooled cornmeal mixture.
  4. Beat Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.  
  5. Fold in Egg Whites: Gently fold the beaten egg whites into the cornmeal mixture in two or three additions, being careful not to deflate the egg whites.
  6. Add Optional Ingredients: If using, gently fold in the shredded cheddar cheese and green onions or chives.
  7. Bake: Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until the soufflé is puffed and golden brown and a toothpick inserted into the center comes out clean.
  8. Serve: Serve the cornbread soufflé immediately while it’s still warm and puffed.

Tips and Variations:

  • Sweet Corn: Add 1 cup of cooked or canned sweet corn kernels to the batter for extra sweetness and texture.
  • Jalapeños: Add 1-2 finely chopped jalapeños for a spicy kick.
  • Herbs: Add fresh herbs like thyme, rosemary, or sage for a savory flavor.
  • Cheese: Use different types of cheese like Monterey Jack, pepper jack, or Gruyere.
  • Bacon: Add cooked and crumbled bacon to the batter.
  • Maple Syrup: Drizzle maple syrup over the soufflé before serving for a sweet touch.
  • Make-Ahead: You can prepare the cornmeal mixture ahead of time and refrigerate it. Beat the egg whites and fold them in just before baking.

Enjoy your light and airy Cornbread Soufflé!

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