Family gatherings or holidays ask for a great treat. And a corn pudding should be just the meatless dish you want for such occasions. We had tried the dish during a friend’s gathering and they said it was great even without any meat on it. It’s a little bit of cornbread and a little bit of Pollo Tropical corn souffle.
So, let’s have a closer look at the Pollo Tropical Corn Souffle Recipe and how to make this at home. After following our instructions, making this spectacular dish will be easy as pie.
Know About Your Recipe and Ingredients
Kernel Corn: Kernel corn can produce starch that ensures a pudding-like texture. We don’t want a mushy souffle, so adding kernel corn with liquid is better.
Cream Corn: Runny texture on the corn casserole is important because this is where the magic lies. You can balance the runny texture even by adding cream corn, thanks to kernel corn. Also, the cream corn can give us a jello texture.
Melted Butter: Once you melt butter, it will release most of its water contents. As a result, you can get a soft and dense corn casserole. Further, melted butter can make our souffle flavorful.
Sour Cream: No matter how you look, corn souffle is considered a type of dairy product. Sour cream has acidity, and the richness of the heavy cream can provide the best results. Furthermore, sour cream adds a lot of moisture without making the souffle mushy.
Egg: Eggs can emulsify the souffle. When you put the souffle inside an oven, the egg fats start to melt. As a result, the beaten egg will create gaps inside the souffle. This is part of the reason why we can ask for a cake life corn souffle.
Jiffy Corn Muffin: As far as we know, the recipe originated from Jiffy Corn muffin. You can stay loyal to the classic recipe if you want.
How to Make Corn Cheese Souffle?
Some call it corn pudding, some call it corn casserole, and some even call the dish spoon corn. Call it whatever you want; corn souffle is a great dessert item during thanksgiving. It’s a great substitute over skinny mashed potato casserole or pie.
Surely, we can’t think about health during thanksgiving or special occasions, can we? Surprisingly, corn pudding is much healthier than any casserole we tried. During thanksgiving, you better set your table ready for corn casserole. Our corn casserole is a cross between creamy corn souffle and cornbread. The end result will be a golden brown top after baking.
No, you may call it a corn pudding but we love to call it corn souffle. The special item is going to be the Jiffy Muffin Mix. We can wait for a muffin-like consistency thanks to the muffin mix. But if you want to use Muffin mix from another brand, go ahead. Make sure you follow the instructions before using them on the dessert dish. There’s a chance that using a different brand can change the consistency of the corn pudding.
However, you don’t have to spend an awful lot of time preparing. Just follow the instructions on how we can prepare for the final goods.
Step by Step Instructions
Step 1: First, preheat your oven to 350 degrees Fahrenheit.
Step 2: Combine all our baking ingredients in one mixing bowl.
Step 3: Pour the casserole in a greased baking dish. (9X13 Baking Dish Preferable)
Step 4: Start baking for 45 minutes or more. Wait for the golden brown top layer.
Step 5: Cook the souffle before baking
Pollo Tropical Corn Souffle Recipe
- 15 oz kernel Corn
- 15 oz Cream Corn
- 1 Egg
- 4 tbsp Melted Butter
- 1 Cup Sour Cream
- 1/2 box Corn Muffin Mix
- First, preheat your oven to 350 degrees Fahrenheit.
- Combine all our baking ingredients in one mixing bowl.
- Pour the casserole in a greased baking dish.
- Start baking for 45 minutes or more. Wait for the golden brown top layer.
- Cook the souffle before baking
See? It’s not that hard to make a simple corn souffle. You don’t need to use balsamic vinegar or anything else to make this dish. However, depending on the size, you should carefully bake the casserole – otherwise, you will get a runny texture.