Brown Butter Cornbread Soufflé

Recipe by: Kristen Greazel

This creamy cornbread soufflé is light and fluffy, moist cornbread that is the ultimate side dish for your holiday table.

Make This Recipe

One & ⅓ cup of all-purpose flour

One Cup Medium Grind Cornmeal

1/2 cup white sugar

Two tablespoons of baking powder

½ teaspoon salt

two tablespoons of vegetable oil

You can also replace the above ingredients with 16 ounces of cornbread mix

4 Large Eggland's Best Eggs

½ cup brown butter

½ cup whole milk

One can of creamed corn

½ cup parmesan cheese

One teaspoon of Herbs de Provence

Buy Recipe

Brown Butter by cutting the butter into even slices. Place the butter slices in a saucepan over low heat. Stir continuously for 10 minutes. Brown butter is melted butter with an accelerated flavor. Melt butter until the butter sizzles and foams. Once you see the butter foam, It will become the most incredible flavored ingredient.
Set aside the brown butter and let it cool.
Preheat oven to 350 Degrees
Mix cornmeal, flour, baking powder, and sugar in a large bowl. Add oil and whisk into the dry ingredients.
Add wet ingredients to the dry ingredient mixture. Add eggs, creamed corn, and brown butter. Mix well.
Fold in Herbs de Provence and parmesan cheese. Mix well.
Pour corn souffle batter into a 9X13 casserole dish.
Bake at 350 for 40 minutes or until the top is golden brown.
Remove from oven and serve while it is still piping hot.