Brûléed Corn Soufflé

I’m obsessed with corn bread, corn soufflé, or what I like to call “corn cake”. This soufflé can double as a side or as a dessert and it’s something that you will not be able to stop eating. It’s amazing. The brûléed top adds that ‘je ne sais quoi’ that will make this thing disappear quickly. The perfect & easy side dish to show up at all of your holiday events with!

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Brûléed Corn Soufflé

Ingredients

1 (8.5 oz) box of Jiffy Cornbread Mix
2 cups frozen corn
1 cup sweetened condensed milk
2 large eggs, lightly beaten
1/2 cup melted butter, I use salted
1/3 cup sugar (for brûlée)
4 tablespoons salted butter, melted (for brûlée)

Instructions

Preheat your oven to 350°F (175°C)

Grease a 8.5x11.5-inch baking dish and set aside. You can also use a smaller dish for more of a soufflé texture

In a large mixing bowl, combine the Jiffy Mix, corn, eggs, melted butter, and condensed milk. Stir everything together until well combined.

Pour the cornbread mixture into the greased baking dish.

Bake for 20-35 minutes, until the center no longer jiggles and the sides are starting to caramelize. You can check for doneness by inserting a toothpick into the center; it should come out clean. If you’re using a 8.5x11.5 pan you’ll bake it for less time than if you’re using an 8x8 pan.

Remove from oven and pour melted butter on top and evenly wdistribute. Sprinkle sugar on top and move the dish around to evenly distribute the sugar. Use a torch to caramelize. Let cool for 5-10 minutes and then serve- or cool completely and serve. Another option if you don’t have a torch, you can turn the oven on broil and arrange the rack to the highest position. Stick the cornbread in the oven and watch it very closely so that it doesn’t burn. You’ll need to rotate the dish to get the caramelization as even as possible.