Corn Soufflé Casserole Recipe
Servings: 8 servings
Calories: 310kcal
Ingredients
- ½ cup butter melted
- 2 eggs lightly beaten
- 1 8.5 oz package Jiffy cornbread mix
- 1 can whole kernel corn drained of liquid
- 1 can cream-style corn
- 1 cup sour cream
Instructions
- Preheat oven to 350°F. Lightly grease or spray a 9x9-inch baking pan with baking spray, or use a little bit of the butter in the wrapper.
- In a large bowl, stir together: ½ cup melted butter, 2 lightly beaten eggs, 1 8.5 oz package of Jiffy cornbread mix, 1 can of whole kernel corn, 1 can of cream-style corn, and 1 cup sour cream until well combined. If using any optional mix-ins, fold in.
- Pour batter into baking pan.
- Bake for 45 minutes.
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Notes
Nutrition information estimate based on 8 servings.
Store leftover Corn Soufflé in an airtight container in the refrigerator for up to 3 days. Leftovers can be frozen tightly wrapped in plastic for a month,
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 6g | Fat: 18g | Fiber: 2g