Corn Soufflé
Sweet and creamy Corn Soufflé is the perfect side dish to your holiday meals and family dinners. It's a simple, classic recipe that requires only a handful of ingredients, mostly pantry staples. You and your family are sure to love this recipe!
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 337kcal
Preheat oven to 350°F. Spray a 13 x 9 casserole dish or 10-inch cast iron skillet with non-stick cooking spray. Combine the Jiffy mix, creamed corn, corn, melted butter, sour cream and eggs in a large mixing bowl, Stir until well combined.
Spread the batter evenly into the prepared casserole dish.
Bake for 45 minutes or until lightly browned around the edges and on the bottom and slightly jiggly in the center.
Allow to cool for 10 minutes to fully set before serving.
Tips and Techniques
- The regular, vegetarian or honey Jiffy corn muffin mix varieties will all work just fine in this recipe.
- You can use 1 egg for a creamier soufflé or 3 eggs for more structure, if preferred. 2 eggs gives you a creamy casserole with a light structure.
- Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
** Nutritional information is an estimate and may vary.
Serving: 1serving | Calories: 337kcal | Carbohydrates: 43g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 435mg | Potassium: 279mg | Fiber: 4g | Sugar: 11g | Vitamin A: 629IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg