How To Make Fluffy and Light Corn Souffle
A flavorful and oh-so-yummy blend of sweet corn kernels, butter, and eggs baked to the fluffiest and lightest corn souffle you will ever taste
Preparation: 5 minutes
Cooking: 45 minutes
Total: 50 minutes
Serves:
Ingredients
- ½cupbutter,melted
- 2eggs
- 8½ozcorn muffin mix,box such as Jiffy
- 15ozcorn kernels,can, drained
- 14¾ozcreamed corn,can, do not drain
- 1cupsour cream,can use light
- 1tbspgranulated sugar
- ½tspkosher salt
- cooking spray
- 2tspparsley,chopped, optional
Instructions
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Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
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Place the butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream, sugar and salt in a large bowl. Stir until just combined.
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Spread the batter evenly into the prepared pan.
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Bake for 45 minutes or until top is lightly browned.
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Let cool 5 minutes. Sprinkle with parsley if desired, then serve.
Nutrition
- Calories: 439.85kcal
- Fat: 25.39g
- Saturated Fat: 12.24g
- Trans Fat: 0.47g
- Monounsaturated Fat: 8.53g
- Polyunsaturated Fat: 2.46g
- Carbohydrates: 47.49g
- Fiber: 4.40g
- Sugar: 7.50g
- Protein: 7.82g
- Cholesterol: 86.05mg
- Sodium: 450.47mg
- Calcium: 62.41mg
- Potassium: 382.43mg
- Iron: 0.92mg
- Vitamin A: 179.05µg
- Vitamin C: 4.26mg
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