First things first. Preheat your oven to 350°F (175°C). This is critical. If you don’t preheat, your soufflé won’t reach that lovely fluffiness.

In a mixing bowl, combine the sour cream, cream-style corn, and drained whole kernel corn. Use a spatula to mix these until they’re well-combined. This will be the base that adds moisture.

Next, pour in the melted butter. Stir it in until everything is combined. This step builds flavor and adds richness.

Now it’s time for the egg. Lightly beat that egg in a separate bowl. Then add it to the mixture. This creates the light texture that we love in a soufflé.

Now, sprinkle the corn muffin mix into the bowl. Mix until just combined. You want a few lumps; overmixing will make it dense.

Sprinkle in the garlic powder and cayenne pepper (if using). Stir gently to incorporate those flavors, but don’t go nuts on the stirring.

Grease a baking dish lightly. Then pour your corn soufflé mixture into the dish. Spread it out evenly with a spatula.

Place the dish in the preheated oven. Bake for 30 to 35 minutes or until the top is golden and a toothpick comes out clean. You’re about to experience a kitchen triumph!