This creamy and light Corn Souffle is a perfect side dish for every day dinners or holiday meals! Just 5 minutes of prep time and it’s ready for the oven!
Scale
Ingredients
- 8.5 ounce box cornbread mix (such as Jiffy brand, but you can use any brand you like)
- 15 ounce can of whole kernel corn, drained
- 15 ounce can of creamed corn
- 1/2 cup sour cream
- 1 egg, beaten
- 4 tablespoons butter, melted (plus more for melting on top and buttering the dish)
Instructions
- Preheat the oven to 350 degrees. Butter a 9″ x 9″, 2 quart baking dish and set aside.
- Add all of the ingredients to a large bowl and whisk together until smooth. Pour the batter into the prepared baking dish and place into the oven.
- Bake the souffle for 50-55 minutes until the center is set (no liquid should be present) Let the souffle cool 10 minutes before serving. Optional, but we like to melt a pat or two of butter on top while it’s cooling.
Recipe Notes
How To Store Leftovers: Place leftovers in an air tight container in the refrigerator for up to 4 days.
How To Reheat Leftovers: Reheat the souffle in the microwave until warmed through. You can also put a portion of the souffle (or the whole baking dish) into the oven and heat at 350 until warmed through.
- Category: Side Dish
- Method: Oven
- Cuisine: American
