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–+ servings

Corn Soufflé Recipe

Amelia MapstoneAmelia Mapstone
Bake this easy, sweet, and savory dish for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 326 kcal

Ingredients
  

  • 1 can whole kernel corn (15 ounces) drained
  • 1 can cream-style corn (15 ounces)
  • Kosher salt to taste
  • 1 egg lightly beaten
  • 4 tablespoons butter melted
  • 2 tablespoons granulated sugar
  • 1 cup sour cream
  • 1 box corn muffin mix (8 1/2 ounces)
  • Fresh parsley chopped (for garnish, optional)

Instructions
 

  • Preheat your oven to 350°F and lightly butter a 2-quart or 2 1/2-quart casserole dish with high sides.
  • In a bowl, mix the whole kernel corn, cream-style corn, salt, beaten egg, melted butter, sugar, sour cream, and corn muffin mix until just combined.
  • Pour the mixture into the prepared dish and bake for 45-55 minutes, or until the soufflé is set but still moist. Baking time may vary depending on the shape of the dish. If using, garnish with chopped parsley.

Nutrition

Calories: 326kcalCarbohydrates: 43gProtein: 6gFat: 16gSaturated Fat: 8gSodium: 556mgFiber: 4g
Keyword Corn Soufflé
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