Corn Souffle

Deliciously versatile corn souffle is a light and fluffy casserole version of classic cornbread.

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Course Bread, Side Dish

Cuisine American

Servings servings

Calories 156 kcal

Equipment

8x8 baking dish

Ingredients

1 can whole kernel corn 15-ounce, drained
2 cans creamed corn 14.75-ounce each
1 package dry cornbread mix 8.5-ounce
1 cup sour cream
½ cup salted butter melted

Instructions

Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish and set aside.
In a medium bowl, mix whole corn, creamed corn, cornbread mix, sour cream, butter, and eggs with a wooden spoon until well combined. Pour into the greased baking dish.
Bake for 65-75 minutes or until the top is a light golden brown.

Notes

To substitute cornbread mix: Mix 1 cup cornmeal, 1 cup all-purpose flour, ½ cup sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Bake up to 2 days in advance or freeze for 2 months. Refrigerate to thaw and reheat at 350°F for 10-15 minutes. Leftovers last up to 4 days in fridge or can be frozen for 2 months.

Nutrition

Serving: 1gCalories: 156kcalCarbohydrates: 1gProtein: 2gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 79mgSodium: 105mgPotassium: 49mgFiber: 0.01gSugar: 1gVitamin A: 527IUVitamin C: 0.2mgCalcium: 34mgIron: 0.2mg

Keyword casserole, Corn Souffle, cornbread, side dish, vegetable dish