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Recipe

Corn souffle

60 min • 6 to 8 servings •
Joanna Port
Freshly baked cornbread in a white baking dish on a wooden countertop with butter and a mixing bowl in the background.

My friend, Allison, gave me this delicious recipe years ago and whenever I make it people ask me for the recipe. It is a big hit with kids and adults and a great side dish to carne asada, steak and barbeque chicken. It is yummy right out of the oven and good cold the next day from the fridge. It is also really, really easy. Enjoy!

Ready

  • 1 stick unsalted butter, melted in microwave
  • 3 large eggs
  • 1 cup sour cream
  • 1 can creamed corn
  • 1 can whole kernel corn, drained
  • 1 box Jiffy Corn Muffin mix

    • Set

  • 1 mixing bowl
  • Mixing spoon
  • Souffle or lasagne pan

    • Go!

  • Preheat oven to 350°F.
  • Combine all the ingredients except the eggs in a mixing bowl.
  • Beat eggs seperatly and combine with mixture.
  • Pour into pan sprayed pan.
  • Cook at 350°F for 50 minutes or until the middle is cooked. Check with a toothpick.

    • corn easy jiffy kid friendly souffle

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