Corn Souffle Supreme
This creamy and cheesy corn souffle is the perfect side dish for any occasion. It's easy to make and always a crowd-pleaser.
Nutrition Per Serving
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, beaten
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese
- Preheat oven to 350°F.
- In a large bowl, combine both cans of corn, sour cream, melted butter, and beaten eggs.
- Stir in the corn muffin mix and shredded cheddar cheese.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 45-50 minutes, or until golden brown and set in the center.
- Let cool for a few minutes before serving.
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