[Thanks to French’s for sponsoring this post! I’m sharing a holiday dish for their #RealFlavorsHaveCrunch campaign and I’m excited to tell you about it!]
Oh happy day!
I’ve been eager to share how much I adore this corn pudding soufflé — and today’s the day. Trust me, this will be one of the tastiest additions to your December meal plan.
Also known as corn pudding or corn casserole, this soufflé has been on my radar for years. Plenty of readers have recommended variations of this dish, and while I was always curious, I finally gave it a try — and I’m so glad I did.
This wasn’t a dish I grew up with, despite my deep love of corn and everything corn-related. It didn’t appear at our holiday gatherings back then, and I hadn’t encountered it at many potlucks. Still, I had a feeling it would become a favorite for both me and Eddie.
I decided the soufflé needed a little spice — something with crunch and a hint of heat to lift the creamy texture.
Enter French’s Crispy Jalapeños.
Oh my word.
We absolutely love these crispy jalapeños. Last year I topped a savory sweet potato casserole with them and they were irresistible. They add the perfect crunchy texture to casseroles and similar dishes that can otherwise be a bit one-note.
Because texture matters. A lot.
Those crispy jalapeños also bring just the right amount of heat. My taste buds are on the mild side; I don’t want everything drenched in hot sauce, but I do love a gentle kick. These provide that subtle spice — bold enough to notice, mild enough to keep everyone happy. They’re also addictive straight from the container.
This soufflé is ridiculously easy — possibly the simplest dish on your holiday table. You likely have most of the ingredients on hand, and frozen corn works beautifully (but fresh or canned corn are fine too).
Everything comes together quickly: mix the basic ingredients, bake for about an hour, then add the topping. For the finishing touch I like a combination of French’s Crispy Jalapeños, some roasted corn kernels and thinly sliced fresh peppers.
The result is dreamy: light and fluffy, almost mousse-like, packed with sweet corn flavor. The top caramelizes slightly and gets a delicate crunch, and the crispy jalapeños take it over the top. It’s festive, flavorful and perfect for the holidays.
Jalapeño Corn Soufflé
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Ingredients
- 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
Instructions
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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
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Whisk together the sugar, flour, baking powder and salt in a small bowl. In a larger bowl, whisk the eggs and heavy cream until smooth, then whisk in the melted butter. Stir the dry ingredients into the wet until combined, then fold in the corn kernels, breaking apart any large frozen clumps.
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Bake for 55 to 60 minutes, or until the top is golden brown and the center is set. Remove from the oven, top with French’s Crispy Jalapeños, extra roasted corn and sliced jalapeño peppers. Serve immediately.
Notes
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I appreciate you so much!
Almost like caramelized corn mousse. Ooooh yes.