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| CORN SOUFFLE | |
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1 (15 oz.) can whole corn, drain 1 (15 oz.) can cream corn 1 (8 1/2 oz.) box Jiffy corn muffin mix 1/2 cup corn oil 2 eggs, beaten 8 oz. dairy sour cream Mix all ingredients together (muffin mix last) in large mixing bowl. Mix well. Pour mixture in souffle dish. Bake at 350°F for 55 minutes. | |
| 4 reviews | Add review Share |
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recipe reviews #19916
Mary says:
I like to bake this for 40 minutes, take out of oven, sprinkle the top with grated cheddar cheese, and bake again for 5 more minutes until the cheese melts on top. Delish!
#52127
Jeremy (South Carolina) says:
I have made this recipe five times in the past year and EVERYONE, YOUNG AND OLD loves it! It's been a hit for two Thanksgiving and Christmas dinners now! It's also very EASY to make! I have the recipe memorized now. I'm making it again this week for Thanksgiving. It's also good if you cut a piece and chop it up into some potato soup instead of cornbread.
#62028
Sharon (California) says:
I add 2 tablespoons of diced pimentos, and 2 tablespoons of diced green chiles - give the dish festive color and element of surprise. I also add shredded cheddar to top for the last 10 minutes...yum.
#156681
Pauline (New Jersey) says:
Very easy, and ingredients always available.One family member thinks it is too moist, so I add an additional 2 oz of the corn muffin mix.
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