Description
This quick and easy corn soufflé is the perfect compliment to any holiday meal. It’s an indulgence, but it’s totally worth it.
Ingredients
- 2 (14.5-ounce) cans creamed corn
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon kosher salt
- 12 ounces frozen corn, thawed
- 1 (8.5-ounce) box Jiffy Corn mix (see notes for gluten free)
- 1 stick unsalted butter, melted
Instructions
- Preheat oven to 350F.
- Combine the creamed corn, sour cream, eggs, and salt in a large bowl and stir until mixed well. Add the thawed frozen corn and Jiffy Corn Mix and stir. Finally, add the melted butter and stir until well combined.
- Grease an 8X8-inch baking dish with butter or a non-stick cooking spray.
- Bake until golden brown and cooked in the middle, rotating halfway through, about 1 1/2 hours. If the top of the souffle starts to brown too much before the middle is cooked through, loosely cover in foil and continue to bake.
- Take the souffle out of the oven and enjoy!
Notes
*If you double this recipe, it will need to cook longer, about 15 minutes more, or until fully cooked.
*For a Gluten Free version, we used 8.5 ounces of Krusteaz Gluten Free Cornbread Mix. When baking, it can take about 10 additional minutes.
For even more excitement, add 2 jalapeños, sliced with the seeds removed, to the mixture. Then, add a cup of Jack cheese to the mixture, and stir. Pour the mixture into a baking dish and add another cup of Jack cheese to the top. Finally, add crispy bacon bits after it’s done baking.
If you make this earlier in the day, do not refrigerate it. Simply keep it loosely covered on the stove then put it in the oven and heat it up when you are ready to eat.
Nutrition
- Serving Size:
- Calories: 200
- Sugar: 4.2 g
- Sodium: 334.7 mg
- Fat: 10.4 g
- Carbohydrates: 22 g
- Protein: 7.5 g
- Cholesterol: 81 mg