During the holidays, this recipe has always been a family favorite. Though, you could make it during anytime of the year. This corn soufflé is definitely a side dish and it’s not Keto friendly, vegan, or high protein at all. Its all around golden-goodness comes from baking a mixture of whole corn kernels, creamed corn, corn muffin mix, sour cream, (and yes, of course) egg, and butter. This is not cold corn pudding, or southern cornbread. This is, however, a great alternative to just plain corn or corn muffins on your table and is simple to prepare. It is best when eaten warm.
You don’t need to feel bad having a corn dish as a side, once in a while, especially as part of your holiday meals. Try it and comment below on how you or your family liked it. Don’t forget to SUBSCRIBE to receive blog updates in your inbox.
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CORN SOUFFLÉ: Easy Corn Casserole for the Holidays
15 min Prep Time
45-55 min Baking Time
Serves 8-10
Ingredients
1 15-oz can Whole Kernel Corn
1 15-oz can Creamed Corn
1 Whole Egg
4 Tbsp Butter Melted
1 Cup Sour Cream
1 8.5-oz box Jiffy Corn Muffin Mix
Directions
1 15-oz can Creamed Corn
1 Whole Egg
4 Tbsp Butter Melted
1 Cup Sour Cream
1 8.5-oz box Jiffy Corn Muffin Mix
Directions
- Preheat oven to 350°.
- Lightly butter a 8X8 casserole dish. *Double recipe if using a 9X13 casserole dish.
- Combine all ingredients and mix well in a bowl.
- Pour into casserole dish and bake 45-55 minutes until set but not too firm or dry.
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