This quick and easy corn soufflé is the perfect compliment to any holiday meal. It’s an indulgence, but it’s totally worth it.
2 cans creamed corn
1 bag frozen corn, thawed
1 box Jiffy Corn mix (see notes for gluten free)
1 cup sour cream
1 stick butter, melted
Pre-heat oven to 350.
Combine the creamed corn, sour cream and eggs 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 a baking dish with butter or a non-stick cooking spray.
Bake until cooked through, about an hou and golden brown and cooked in the middle, about one hour. Enjoy!
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 heat it up when you are ready to eat.
*If you double this recipe, it will need to cook longer, about 15 minutes 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. Place 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.
Keywords: corn souffle, holiday corn souffle