Slow Cooker Corn Souffle

This Slow Cooker Corn Souffle tastes like a cross between cornbread and corn pudding. It this the perfect side dish for fall meals, the holidays, family dinners, and potlucks. This is the set-it-and-forget-it recipe made in a slow cooker.

I had corn souffle for the first time at a dinner party about seven years ago. A couple of friends came across the recipe and wanted to try it out (Hi Ria! Hi C!). I was so glad that they did! I loved how it tasted like a cross between cornbread and corn pudding, so much so that I would have been as happy as a clam if the souffle were all there was to eat that day. I was surprised at how easy it was to make when my friends shared the recipe. All that was needed was cornbread mix, canned corn, butter, and sour cream. It has since become a regular fixture at my dinner party table.

The version I brought to you today has a few adaptations from the recipe I was given, which required baking. The only problem was that there was never enough oven space when I made the dish. Inevitably, there would be meat and other sides that required baking as well. I have always wondered how the corn souffle would be if I made it in a slow cooker. Well, I finally tried it out, and as I had hoped, it turned out wonderfully. Now I can use my slow cooker method whenever oven space is tight.

I also made two other minor changes to the original recipe. I lightened it up ever so slightly using 6 tablespoons of butter instead of the original 8…and I assure you, it does not affect the taste one bit. And for just a touch of color, I added chopped scallion.

The corn souffle can be served right out of the slow cooker. To serve it plated, as in these photos, I line the slow cooker with foil so that the whole ensemble can easily be lifted out. I also top the foil with a cutout bottom of an aluminum pie plate to support the souffle once it is lifted from the slow cooker. The corn souffle requires 3.5 to 4 hours to cook in my 2.5-quart slow cooker. If you use a larger slow cooker, your cooking time may need to be reduced.

Try this one out, and let me know what you think. I am always glad to hear from you!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A 2.5 quart slow cooker—this yellow daisy pattern slow cooker has basic high/low dial.
• Slow cooker liner—use this as an alternative to lining the slow cooker with foil. I suggest that you still make the insert for the bottom for support when removing the souffle.

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Slow Cooker Corn Souffle

Author: Thao | In Good Flavor Cooking Method:Mixing, Oven Baked/Roasted Cuisine:American Courses:Sides Recipe Keys: O Oven Baked/Roasted V Vegetarian

Difficulty:BeginnerPrep time: 10 minutesCook time:3 hours 30 minutesRest time: minutesTotal time:3 hours 40 minutesServings:6 Servings

Description

This Slow Cooker Corn Souffle tastes like a cross between cornbread and corn pudding. It this the perfect side dish for fall meals, the holidays, family dinners, and potlucks. This is the set-it-and-forget-it recipe made in a slow cooker.

Ingredients

• 1 pkg. (8.5 oz.) corn muffin mix
• 1 can (15.25 oz.) sweet corn cream style
• 1 can (15.25 oz.) whole kernel corn, drained
• 6 tbsp. butter, melted
• 1/2 cup light sour cream
• 1/3 cup chopped scallion (greens only)

Instructions

1. Combine all ingredients in a mixing bowl. Stir until well blended.
2. If serving out of the slow cooker, generously spray with cooking spray, then add the corn souffle mixture.
3. If you want to plate the souffle in a cake form after cooking, line the bottom and sides of a 2.5-quart slow cooker with a large sheet of aluminum foil. Cut out the bottom of an aluminum pie plate slightly smaller than the inner circumference of the slow cooker. Place on top of foil.
4. Generously spray the bottom and sides of the slow cooker with cooking spray. Add the corn souffle mixture. Cover and cook on low for 3.5 to 4 hours or until the center is no longer wet (a toothpick should come out with wet crumbs attached when inserted in the center of the souffle. You may need to adjust (reduce) cooking time if using a larger slow cooker. Turn off the cooker. Allow the souffle to rest for about 20 minutes with the lid removed.
5. To serve plated, remove using the loose sides of the aluminum foil to lift out of the cooker. Place on a serving dish. Carefully slide off the sheet of aluminum foil.

Keywords:corn souffle, corn side dish, corn pudding

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