This corn souffle recipe is a flavorful blend of corn kernels, butter, eggs and creamed corn, all baked to light and fluffy perfection. A super easy side dish that's elegant enough for the holidays, yet quick enough for a busy weeknight.
Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
Place the butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream, sugar and salt in a large bowl. Stir until just combined.
Spread the batter evenly into the prepared pan.
Bake for 45 minutes or until top is lightly browned.
Let cool 5 minutes. Sprinkle with parsley if desired, then serve.
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Notes
This dish is best served fresh from the oven. If you need to reheat it, cut it into slices and microwave until warm. You can also reheat the entire pan, covered at 325 degrees F until warmed through.
Feel free to use fresh or frozen corn instead of canned if you prefer. You will need a total of 1 3/4 cups of corn kernels.