Creamed Corn Souffle
Servings: 8
Calories: 293kcal
Equipment
- 8x10 baking dish
- Bowl
- Whisk
- spatula
Ingredients
- 8.5 ounce Jiffy corn muffin mix original not the flavored kind*
- 1 cup sour cream
- ½ cup unsalted butter melted
- 1 15 oz. can cream style corn do not drain
- 1 15 oz. can corn kernels drained
- 1 egg
Instructions
- Preheat your oven to 350 degrees F and grease an 8x10 baking dish.
- Place all of the ingredients into a large bowl and mix until well combined.
- Pour the mixture into the greased baking dish and bake for 1 hour uncovered.
- Allow it to set for 30-40 minutes before serving and enjoy!
Notes
- Once the souffle comes out of the oven, allow it to set for at least 30-40 minutes otherwise, it will be a bit runny.
- Cook this for 1 hour or until the center is no longer jiggly, I like to check it at the one-hour mark.
Nutrition
Calories: 293kcal | Carbohydrates: 22g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 265mg | Potassium: 81mg | Fiber: 2g | Sugar: 7g | Vitamin A: 598IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 1mg