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Corn Soufflé

Corn Soufflé

Avatar photoRhonda Cawthorn
Soufflés are actually easy-peasy. They just sound fancy and taste... well, kinda awesome. This easy Corn Soufflé is more like a sweet cornbread casserole meets stuffing meets corn pudding.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 175 kcal

Ingredients
  

  • 2 large eggs
  • 1 cup sour cream
  • 1 can whole kernel corn 15 oz, drained
  • 1 can cream-style corn 15 oz
  • 1/2 cup unsalted butter melted
  • 1 box corn muffin mix 8.5 oz

Instructions
 

  • Preheat your oven to 350°F.
  • In a large mixing bowl, whisk together the eggs and sour cream until smooth.
    Corn Soufflé
  • Stir in both cans of corn and the melted butter until well combined.
    Corn Soufflé
  • Gently fold in the corn muffin mix until just incorporated, being careful not to overmix.
    Corn Soufflé
  • Pour the mixture into a greased 9x13 inch baking dish.
  • Bake for 45 minutes, or until the top is golden brown and the soufflé is set in the center.
  • Allow the soufflé to cool for a few minutes before serving.
    Corn Soufflé

Nutrition

Calories: 175kcalCarbohydrates: 2gProtein: 2gFat: 18gSaturated Fat: 11gSodium: 28mgFiber: 0.01g
Keyword corn, corn soufflé
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