This corn souffle recipe is the result of trial and error in trying man other recipes that were “okay.” In experimenting with different ones yielded different flavors and textures. I was looking for something with corn bits in it while preserving a more creamy texture. This recipe is the perfect marriage of creamy and that perfect corn texture. Enjoy for any holiday or family cookout, it surely will not dissapoint.
Corn Souffle
Ingredients
2 sticks melted unsalted butter
3 cups sour cream
2 – 15 ounce can of whole kernel corn, drained
2 – 15 ounce can of cream style corn
4 eggs beaten
2 – 8 ounce box Jiffy corn bread mix
Prepare
1. Preheat the oven to 350 degrees.
2. Spray a rectangular baking pan with nonstick spray.
3. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
4. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow to cool slightly before serving.
- 2 sticks melted unsalted butter
- 3 cups sour cream
- 2 - 15 ounce can of whole kernel corn, drained
- 2 - 15 ounce can of cream style corn
- 4 eggs beaten
- 2 - 8 ounce box Jiffy corn bread mix
- Preheat the oven to 350 degrees.
- Spray a rectangular baking pan with nonstick spray.
- In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
- Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
