South Of The Border Cornbread Souffle Recipe

Spice up your mealtimes with this vibrant South of the Border Cornbread Souffle! A quick and easy recipe perfect for breakfast, brunch, lunch, or a light dinner, this cheesy, corn-filled delight is a delicious twist on traditional cornbread. Imagine fluffy cornbread infused with zesty chilies, topped with melted cheese – it's almost too good to be true! Inspired by countless houseboat adventures, this recipe is sure to become a family favorite. Serve with your favorite salsa for an extra kick!

Prep Time 15 mins
Cook Time 45 mins
Calories 395.9 kcal
Protein 28g
Rating 5.0 (1 Reviews)
South Of The Border Cornbread Souffle 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for South Of The Border Cornbread Souffle

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How to Make South Of The Border Cornbread Souffle

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk together 1 cup creamed corn, 2 large eggs, 1/4 cup vegetable oil, and 1/2 cup milk.
  3. In a separate bowl, combine 1 cup yellow cornmeal, 1 teaspoon salt, and 1 teaspoon baking soda. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
  4. Pour half of the batter into a greased 1-quart casserole dish. Evenly spread 1/2 cup chopped canned green chilies over the batter. Sprinkle with 1/2 cup shredded cheddar cheese.
  5. Pour the remaining batter over the cheese and chilies. Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
  6. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

11g

Fat

49g

Carbs

9g