- 15oz can whole corn kernels, drained
- 15 oz can cream corn
- 1 box Jiffy Corn Muffin Mix
- 8 oz sour cream
- 1 egg
- 1/2 cup butter, melted
- Pre-heat oven to 350°
- Mix all above ingredients together.
- Pour into a greased 8×8 baking dish.
- Bake uncovered for 1 hour 15 minutes, or until center is cooked through.
Where can I buy the white square baking dish you used for the corn soufflé recipe? 😊
Thanks for the great recipes, they all look so yummy! Can’t wait to try them this Thanksgiving! Just a quick question, for the stuffing you use sweet Italian sausage, right?
Try using a sour cream and onion dip (like Helluva good brand) in your corn souffle! We swear by it in my family, adds just a touch of extra flavor!
Do you do that instead of regular sour cream?
Omg I make this too! It’s a family favorite and oh so easy! ♥️
The corn soufflé recipe has been in our family for years, as well with one addition. We add about a cup of freshly grated Swiss cheese to the top and throw it back in the oven for about 10-15 mins (until the cheese is melted and starts to turn a bit golden). The little bite that the cheese adds is delish.
Can you make this ahead of time and either bake the day of or reheat? Thanks!
I don’t see why not!
I use French onion dip instead of regular sour cream. So delicious.
1/2 c canned green chili’s
I add 1/2 cup chopped ‘tamed’ jalapeños. Ahhhhmazing!