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.
- 1/2 cup butter melted
- 2 eggs
- 8 1/2 ounce box corn muffin mix such as Jiffy
- 15 ounce can corn kernels drained
- 14 3/4 ounce can creamed corn do not drain
- 1 cup sour cream can use light
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- cooking spray
- 2 teaspoons chopped parsley optional
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.
Calories: 282kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 433mg | Potassium: 233mg | Fiber: 3g | Sugar: 11g | Vitamin A: 690IU | Vitamin C: 3.5mg | Calcium: 62mg | Iron: 1.5mg