This site is a repository of recipes that I have collected over the years and is simply a place for me to store them for my own use. Whenever possible the original source for the recipe has been listed, however sometimes this just isn't possible. It is not my intent to claim any of these recipes as my own. Full disclaimer is here.

Easy Corn Souffle

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Ingredients

1 stick melted butter
1 cup sour cream
15 ounce can of whole kernel corn, drained
15 ounce can of cream style corn
4 eggs beaten
8 ounce box Jiffy corn bread mix
1/4 cup sugar
1 1/2 cup shredded cheddar cheese

Instructions

Preheat the oven to 350 degrees.
Spray an square baking pan with nonstick spray.
In a large bowl, mix all ingredients until incorporated.
Pour the batter into the baking dish and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving.

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1 thought on “Easy Corn Souffle”

  1. Made for Christmas 2019. Turned out well. I forgot to set the timer, so it may have taken longer than 45 minutes for the edges to be brown and the center to set, but that was probably about right. I eyeballed the sugar, but I think it was about 1/4 cup.

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