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.
Calories 282 kcal
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: 282 kcal | Carbohydrates: 41 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 11 g | Cholesterol: 86 mg | Sodium: 433 mg | Potassium: 233 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 690 IU | Vitamin C: 3.5 mg | Calcium: 62 mg | Iron: 1.5 mg