Cheesy Corn Soufflé.
One of the most delicious casseroles I've ever eaten!
Ingredients
Creamed Corn.
- 16 oz frozen or canned corn
- 2 tbsp all purpose flour (can substitute in corn starch)
- 2 tbsp butter (I use Earth Balance)
- 1 tbsp sugar (can substitute in maple syrup)
- 1 cup milk (I used oat milk)
Corn Soufflé Filling.
- 1 cup sour cream (I used Tofutti)
- 1/3 cup JUST Egg
- 16 oz frozen or canned corn
- 1 1/4 cup cornbread mix (can use gluten-free mix)
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 cup butter, melted (I used Earth Balance)
- 4 oz grated pepperjack cheese (I used Follow Your Heart)
- 4 oz grated mature cheddar (I used Violife)
- 1 jalepeno, thinly sliced
Instructions
- Preheat the oven to 350° F. Make the creamed corn: Add all the ingredients for creamed corn to a medium sauce pot or deep pan over medium heat. Bring to a boil and continue stirring until it thickens (i.e., when you run a wooden spoon down the middle, the mixture does not quickly come back together).
- Make the soufflé filling: to a large bowl, add creamed corn, sour cream, JUST Egg and stir until well combined. Add frozen corn, cornbread mix, salt, and stir. Add melted butter and half the vegan cheese and, again, stir until well combined.
- Pour filling into a pre-greased 4 quart (11¾” x8” x 2 ½”) casserole dish. Sprinkle the top with remaining cheese and as many jalapeno slices as you think you can handle. Place in the oven and bake for approximately 90 minutes (rotating the casserole at about the halfway point), until the top is lovely and just starting to brown.
Tried this recipe?Let us know how it was!