Corn Soufflé

This easy Corn Soufflé is made with Jiffy Corn Muffin Mix, whole kernel corn, and creamed corn for a light, fluffy, buttery Southern side dish that's perfect for holidays and family dinners.

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Course: Side Dish

Cuisine: American

Keyword: Corn Soufflé

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: serving

Equipment

8x8 or 9x9 baking dish also, can use 2qt casserole dish

Ingredients

8.5 ounce Jiffy corn muffin mix
1 cup sour cream
1 large egg
1/4 cup butter melted
15 ounce corn drained
15 ounce creamed corn

Instructions

Preheat the oven to 350℉.
In a bowl, add in the sour cream, egg, butter, and mix until smooth. Next, fold in the drained can corn and creamed corn. Lastly, mix in the bag of Jiffy.
Pour all the contents into the baking dish. Place in the preheated oven and bake for 45-55 minutes. You want some cracks across the top although it may only be browned around the edges. A little jiggle is fine, but you want the corn souffle to be set.
Remove from oven, allow to settle and cool for 10-15 minutes before serving.

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