Skillet Corn Bread Soufflé

Skillet Cornbread Soufflé is my go-to side dish whenever our family BBQ’s. This recipe is also a huge hit when I bring it as a side dish to a potluck. The best thing about this cornbread soufflé is it’s very moist and tasty.

Cornbread soufflé is also called spoonbread and it’s a hybrid of cornbread recipes that has evolved over the last two centuries. Spoonbread, a traditional Southern dish has a soufflé-pudding like texture. The ancestor of spoonbread is a native dish called, “Awendaw.” Awendaw is an area in Charleston, South Carolina, named after the Awendaw Indians who settled in the area. The main difference is that cornbread soufflé and spoonbread has cornmeal where as Awendaw uses grits in the recipe.

When I first tried this recipe at a BBQ many years ago, it seriously rocked my world. The cornbread soufflé was cooked in a huge beautiful cast iron pot! I never imagined that corn bread soufflé could taste so good. I generally am not a big cornbread fan because it’s usually too dry. Seriously, it was the best moment of my life, at that moment. I do have to admit that I have a lot of those “best moment of my life” moments, all of the time. And that moment when I first ate cornbread soufflé was definitely one of them.

The key ingredient to making this cornbread soufflé recipe is sourcream. I went right to work in my lab, (my kitchen,  working to figure this mystery cornbread soufflé recipe out. Little did I know that it would be super easy to make. I originally wanted to make my cornbread soufflé recipe from scratch for this blog post but after a long day at the beach with my little “Sky Bear” my toddler, I decide to use this full-proof recipe that I have up my sleeve, using Trader Joe’s Corn Bread Mix, and it’s just a little quicker, especially if you have an energetic toddler like I do! My sweet angel is most likely having sweet dreams with the aroma of sweet cornbread wafting the air right now.

I used my Staub Paella Pan for this yummy recipe. The Staub Paella pan is not just for paella. It’s a great cast-iron skillet to use for this Skillet Corn Bread Soufflé, especially if you plan on making this cornbread dish recipe for a big group. I usually make way more than what we are going to eat, for seconds, or thirds, and for next day meals.

I have several variations of this cornbread soufflé recipe and they all turn out great. For this recipe I used the Trader Joe’s Cornbread Mix 15 oz box mix.

The recipe on the box called for eggs, oil, and milk so I increased each of the amount of ingredients slightly and addition to the eggs, oil, and milk, I added 1 4oz can of ortega green chiles, 16.oz of sour cream, and 1 can of corn. Those are the magic ingredients to making this cornbread soufle recipe super tasty. For this recipe, I doubled everything to fit in my 15 1/2 inch paella pan. But the below recipe is what you would use for a regular size 9 inch cast-iron skillet. I highly recommend purchasing your Staub Paella Cast-Iron Pan today online through William Sonoma. Click HERE for your purchase!

Ingredients

Yield: 9

Prep: 10 minutes

Cook Time: 45 minutes

1 box of 15 oz. Trader Joe’s CornBread Mix

1 cup of milk

2 eggs

½ cup of olive oil

16 oz. sour cream

4 oz. can of ortega green chiles

Preheat oven to 350 degrees.

1. Grease a 9 inch round skillet.
2. In a large mixing bowl, mix egg, oil, milk, and sour cream.
3. Mix in cornbread and keep stirring until mixture is well mixed
4. Add green ortega chiles
5. Bake until golden brown, about 35 minutes or until done. To check if the the dish is done, insert a knife in the center and it if comes out clean, it means it is done!
6. Let cool for 5 minutes before serving