Quick and easy corn soufflé [Recipe]


Quick and easy corn soufflé [Recipe]

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Every home cook has recipes collected from friends over the years — from dishes tried at dinner parties to snack ideas traded at the gym. I love these types of recipes because they come with a story, a background, an automatic “I remember what I was doing the first time I tried this.” These foods help us hold on to our pasts while also allowing us to share them with new people, creating new memories.

For me, this is one such recipe. It was introduced to me my junior year of college by a friend during one of our weekly “Saturday night dinners.” The dish isn’t, technically speaking, a true soufflé, but we use the name anyway. Somehow creamy, light and dense all at once, this soufflé is easy enough to make for a weeknight dinner and delicious enough for a dinner party.

The version below is actually a knockoff of the original recipe, which is exceptionally unhealthy and loaded with fat, cholesterol and sodium. We’ve cut back on those elements here, but encourage you to balance your soufflé intake with large portions of veggies and other foods.  Enjoy!



  • 1 box corn muffin mix, such as Jiffy
  • 8 ounces plain, nonfat Greek yogurt
  • 1 stick butter
  • 14.5-ounce can creamed corn
  • 1¾ cup frozen corn



Melt butter in small bowl. In a separate bowl, mix all ingredients together until they are well combined. Spread soufflé mix into an 8x8 glass or nonstick baking dish and bake at 375°F for an hour, or until a toothpick inserted in the center comes out clean. Serve immediately.