Corn Soufflé
Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 256kcal
- 1 15-oz. can whole kernel corn drained
- 1 15-oz. can 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 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.)
- I've only ever used Jiffy Corn Muffin Mix so if you use another brand, I would use the same amount.
- 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.
Calories: 256kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 337mg | Potassium: 84mg | Fiber: 2g | Sugar: 8g | Vitamin A: 422IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 1mg