Corn souffle recipe

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Corn souffle recipe is an easy and tasty corn casserole a cross between cornbread and creamed corn souffle. It’s simple to prepare and is unquestionably a favorite side dish for holidays and family gatherings! hope you Enjoy the easiest corn souffle recipe

corn souffle recipe is A little bit cornbread and a little bit of creamed corn soufflé combined to make this simple and delicious corn casserole.

It’s almost time for Thanksgiving, which means it’s time to serve this corn casserole, which tastes like a cross between cornbread and a creamy corn soufflé, and has a golden brown top. Some call it corn pudding or corn casserole, but in my family, it’s corn souffle!

corn souffle recipe is A little bit cornbread and a little bit of creamed corn soufflé combined to make this simple and delicious corn casserole.

I found a lot of different ways to make this corn souffle casserole. Jiffy corn muffin mix may have been the source of this idea.

To make Corn souffle you’ll need the following ingredients:

  • A box of Jiffy corn muffin mix
  • A can each of whole kernel corn and creamed corn
  • Sour cream
  • An egg
  • Melted butter

HOW TO MAKE THIS CORN SOUFLE RECIPE ?

This is such an easy dump and bake casserole.

  1. Pre-heat the oven.
  2. Mix everything together in a bowl and then pour it into a buttered casserole dish.
  3. Bake for about 45 minutes or so, until they are golden brown and have set, then serve.

Quick and easy Corn souffle recipe isn’t it?

Notes and tips :

corn souffle recipe is A little bit cornbread and a little bit of creamed corn soufflé combined to make this simple and delicious corn casserole.
Fans picture
  • In the past, I’ve only used Jiffy Corn Muffin Mix. If you use another brand, I’d use the same amount of the other mix. As long as I can find it, I buy Jiffy in its vegetarian form.
  • I’ve used a lot of different-sized casseroles, but I like the 2-quart size with the taller sides best. At 45 minutes, you should start checking to see if it’s done cooking. It should be hard to touch and have a set.
  • If you want to reheat leftovers, just cover them with a damp paper towel and microwave them on high until they’re warmed through, then eat them.
corn souffle casserole

Corn souffle recipe

corn souffle recipe is A little bit cornbread and a little bit of creamed corn soufflé combined to make this simple and delicious corn casserole. It's quick and easy to make, and it's a crowd-pleaser at holiday parties and family gatherings!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course holiday, Side Dish, thanksgiving
Cuisine American, French
Servings 8
Calories 302 kcal

Ingredients
  

  • 4 tablespoons tablespoons butter melted
  • 1 15-oz. can whole kernel corn drained
  • 1 15-oz. can cream-style corn
  • 1 egg lightly beaten
  • 1 cup  sour cream
  • 1 8 1/2 oz. box corn muffin mix

Instructions
 

  • Preheat the oven to 350 °.
  • Butter a 2-quart casserole dish lightly.
  • Mix all of the ingredients together thoroughly. Bake 45–55 minutes, or until set but not too firm and dry, in a casserole dish. (The size and shape of your casserole dish will determine how long it takes to bake.) It takes longer to cook a deeper dish.)

Notes

Corn souffle recipe Notes and tips:

  • In the past, I've only used Jiffy Corn Muffin Mix. If you use another brand, I'd use the same amount of the other mix. As long as I can find it, I buy Jiffy in its vegetarian form.
  • I've used a lot of different-sized casseroles, but I like the 2-quart size with the taller sides best. At 45 minutes, you should start checking to see if it's done cooking. It should be hard to touch and have a set.
  • If you want to reheat leftovers, just cover them with a damp paper towel and microwave them on high until they're warmed through, then eat them.
Keyword Corn souffle, Corn souffle recipe

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