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Corn Souffle Recipe

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This recipe for Corn Souffle is from The Yonker Family Cookbook of Favorites, Book 1 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can whole corn, drained
1 can creamed corn
1 (8oz) carton Sour Cream (can use low or non-fat)
1 package Jiffy Cornbread mix
2 eggs, beaten
1/2 cup butter, melted
Directions:
Directions:
1. Mix all ingredients in a buttered (or sprayed) 8" square or round glass dish.(I use round Corning Wear glass souffle dish).

2. Stir until all ingredients are combined well.

3. Bake 1 hours at 350º.

4. Can refrigerate leftovers.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
It's really called creamed corn casserole, but souffle makes it sound so fancy. Leftovers reheat well in microwave, just a little less moist.

 

 

 

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