Cornbread Meets Souflee
Cornbread is a classic side dish in our house – especially for fall soup recipes and chili recipes. This corn souffle is a creamy take on that classic with it’s fluffy and light texture served in casserole form (very similar to Jiffy Corn Pudding)! And trust us – it’s INCREDIBLE!! Since this dish easily feeds a crowd serve this at your next family dinner or chili cook off. Also, since it’s so easy to make ahead of time this is perfect for your Thanksgiving, Christmas or Easter table!
Ingredients
PREP TIME: 10 minutes BAKE TIME: 1 hour 5 minutes
1 (15-ounce) can whole kernel corn drained – or use 8-10 ounces of fresh corn or frozen corn kernels. 2 (14.75-ounce) cans creamed corn 1 (8.5-ounce) package dry cornbread mix 1 cup sour cream – or plain yogurt ½ cup salted butter melted – or use unsalted butter plus ⅛ teaspoon salt. 2 eggs beaten – room temperature eggs incorporate better than cold eggs.
How to Make Corn Souffle
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