Corn souffle recipe

Corn Souffle recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Corn souffle recipe, recipe Rating: 4.4
Number of votes:85

Ingredients:

1 box Jiffycornbread mix

4 Tablespoons cold butter (1/2 stick)

One 15-ounce can whole-kernel corn (undrained)

One 15-ounce can creamed-style corn

8 ounces light sour cream

1 large egg

Instructions:

Cut butter into cornbread mix until small lumps remain. Mix together egg, sour cream, and the cans of corn. Add to cornbread mix and stir until well blended. Bake uncovered in greased 9 x 9-inch baking dish for 35 to 45 minutes or until center is solid and edges are brown. Don’t open oven for first 20 minutes or souffle will fall.

Cut into squares and serve with milk and maple syrup – a hearty breakfast dish for a cold winter morning.