Monday, November 26, 2012

Corn Soufflé

Don't be fooled by the underwhelming photo or the intimidating name. Corn soufflé is flavorful and easily assembled . . . there's no real soufflé aspect to it. This Mott family dish is moist and fluffy with just a touch of sweetness.

While this recipe may not be complex or sophisticated, it is a comforting southern classic.


  • 1 (8.5 oz.) box of Jiffy corn muffin mix
  • 1 (15 oz.) can whole kernel sweet corn
  • 1 (15 oz.) can cream style corn
  • 4 tablespoons unsalted butter, melted
  • 1 cup sour cream
  • 2 eggs, lightly beaten

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together all ingredients until combined.
  3. Transfer the mixture into a greased 8x8 baking dish.
  4. Bake at 350 degrees F until golden brown, about 45 minutes.

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