Kraft Corn Soufflé Recipe: Creamy, Golden, and Irresistible

This Kraft corn soufflé recipe transforms simple ingredients into a creamy, golden masterpiece that’s sure to impress. The combination of Kraft corn mixture and basic pantry staples creates a dish that’s both comforting and elegant.

Bake at 350°F for 35-40 minutes until puffed and golden brown on top. The result is a light, airy soufflé with a velvety texture that’s perfect for holiday gatherings or weeknight dinners. Serve hot and enjoy the compliments!

Ingredients for Kraft Corn Souffle

Simple pantry staples and Kraft corn mixture create this elegant, creamy soufflé.

The Kraft corn mixture is the star here. Follow package instructions for the best base. For the cheese, sharp cheddar adds depth—don’t skip grating it yourself. Fresh chives at the end add a nice pop of color and freshness. If you’re feeling fancy, a sprinkle of paprika on top before baking gives it that restaurant touch.

No heavy cream? Whole milk works just fine. Want more cheese? Mix in some grated Parmesan with the cheddar. For an extra-smooth soufflé, make sure your eggs are at room temperature. If you’re worried about it browning too quickly, tent it with foil for the last 10 minutes. The melted butter should be cooled slightly so it doesn’t scramble the eggs.

This soufflé is best served immediately, but you can prep the corn mixture ahead and refrigerate for up to 24 hours. Leftovers? Unlikely, but if you have any, they reheat okay in the microwave. Just be gentle—30-second intervals until warmed through. Freeze for up to 3 months if needed.

Step-by-Step Instructions for Kraft Corn Soufflé

Follow these precise steps to achieve a perfectly creamy and golden Kraft Corn Soufflé.

Step 1: Prepare the Kraft Corn Mixture

Start by preparing the 1 package Kraft Corn Mixture according to the package instructions. I always follow the directions carefully to ensure the mixture is properly prepared. Once it’s ready, set it aside to cool slightly – this helps prevent it from being too hot when mixed with other ingredients.

While the corn mixture is cooling, I begin preparing the other components. This multi-tasking approach streamlines the process and ensures everything is ready at the same time. The slightly cooled corn mixture should still be warm to the touch.

Step 2: Create the Creamy Base

In a medium saucepan, combine the 1 cup Whole Milk, 2 tbsp Unsalted Butter, 1 tbsp All-Purpose Flour, 0.25 tsp Salt, and 0.25 tsp Black Pepper. Whisk constantly over medium heat until the mixture thickens and comes to a gentle simmer. This should take about 5-7 minutes. The mixture is ready when it coats the back of a spoon.

Remove the saucepan from the heat and stir in the prepared Kraft Corn Mixture and 0.5 cup Grated Cheddar Cheese until the cheese is fully melted and the mixture is smooth. The residual heat will help melt the cheese completely. At this point, the mixture should be creamy and have a uniform consistency.

Step 3: Incorporate Eggs and Additional Cream

Allow the corn and cheese mixture to cool slightly for about 2-3 minutes. Then, whisk in the 3 whole Large Eggs one at a time, ensuring each egg is fully incorporated before adding the next. This tempering process is crucial to prevent the eggs from scrambling when added to the warm mixture.

After incorporating the eggs, stir in the 0.5 cup Heavy Cream and 0.25 tsp Paprika. The heavy cream adds an extra layer of richness to the soufflé, while the paprika provides a subtle smokiness and a touch of color. Mix until everything is well combined and the mixture is smooth.

Step 4: Bake to Golden Perfection

Transfer the soufflé mixture to a buttered 1-quart baking dish. I like to use a ceramic dish as it distributes heat evenly. Place the dish in a preheated oven at 375°F and bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top. The edges should be set, and the center should be slightly jiggly.

To ensure the soufflé rises properly, avoid opening the oven door during the baking time. The soufflé is done when it’s nicely browned on top and has risen above the rim of the baking dish. Remove it from the oven and let it cool for a few minutes.

Step 5: Garnish and Serve

Just before serving, sprinkle the 2 tbsp Fresh Chives over the top of the soufflé. The chives add a fresh, oniony flavor that complements the rich corn and cheese perfectly. Serve the soufflé immediately while it’s still puffed and warm. The creamy interior and golden exterior make for an impressive presentation that’s sure to delight your guests.

As you serve, you’ll notice the soufflé starts to deflate slightly – this is normal. The key is to serve it quickly before it loses too much height. The combination of the creamy corn mixture, the sharp cheddar, and the fresh chives creates a truly irresistible dish.

Wine and Beer Pairings for kraft corn souffle

White Wine Pairings

For this creamy corn soufflé, a dry white wine works beautifully. I recommend a Pinot Grigio or Sauvignon Blanc to cut through the richness. The crisp acidity refreshes your palate between bites. Look for Italian or Loire Valley origins for the best match. 🍷

Chardonnay Options

If you prefer a richer white wine, choose an unoaked Chardonnay. The subtle fruit notes complement the corn flavors without overpowering them. Avoid heavily oaked Chardonnays as they might clash with the dish’s delicate flavors.

Beer Pairing Suggestions

For beer lovers, a crisp pilsner or light lager cleanses the palate nicely. The subtle hop notes won’t overpower the soufflé’s delicate flavors. If you prefer craft beer, try a Belgian-style witbier for its citrus and spice notes that enhance the corn flavors. 🍺

Sparkling Wine Option

For special occasions, a glass of dry Prosecco adds celebratory flair. The bubbles cleanse your palate, while the fruitiness complements the corn and cheese. This pairing works particularly well during holiday gatherings.