Corn Souffle

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5 from 3 votes

Creamy corn souffle is a light and fluffy casserole version of classic cornbread for a deliciously versatile side dish.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Bread, Side Dish

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

8x8 baking dish

Ingredients

1 (15-ounce) can whole kernel corn, drained
2 (14.75-ounce) cans creamed corn
1 (8.5-ounce) package dry cornbread mix
1 cup sour cream
½ cup salted butter, melted
2 eggs , beaten

Instructions

Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish and set aside.
In a medium bowl, mix whole corn, creamed corn, cornbread mix, sour cream, butter, and eggs with a wooden spoon until well combined. Pour into the greased baking dish.
Bake for 65-75 minutes or until the top is a light golden brown.

Video

Notes

Cornbread mix. To substitute an 8.5-ounce package of cornbread mix: Add 1 cup cornmeal, 1 cup all-purpose flour, ½ cup sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt to a bowl. Whisk well and use in place of the store-bought mix.

Make ahead. You can bake the recipe up to 2 days in advance or freeze it for up to 2 months. If needed, thaw in the fridge and reheat at 350°F for 10-15 minutes.

Leftovers. Store in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw if needed and reheat in the microwave.

Nutrition