It's a good day to eat carbs. And this tasty, tasty corn souffle is a great way to celebrate that. With just a few simple ingredients, you can make this amazing dish.
Corn Casserole is a classic – an American tradition. I don't like the ones that are canned though…BOR-ing! This dish is a little cornbread and a little creamed corn soufflé. It's easy and a hands-down favorite side dish for the holidays and family gatherings!
Classic Corn Souffle Recipe
1 15-oz. can whole kernel corn drained
1 15-oz. can of cream-style corn
1 egg lightly beaten
4 tablespoons butter melted
1 cup sour cream
1 8 ½ oz box corn muffin mix
Preheat oven to 350 º
Lightly butter a 2-quart casserole dish.
Combine all ingredients and mix well. Pour into a casserole dish and bake 45 – 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)
Casserole dish shape and size will affect cooking time, start checking at 45 minutes, it should be firm to the touch and set, not too jiggly.
Leftovers are delicious and reheat well in the microwave, just cover lightly with a damp paper towel and microwave on high until hot.
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