Cornbread Soufflé. Drain whole kernel corn, mix all ingredients together. This Corn Soufflé is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. Some people call this Corn Souffle creamed corn casserole, spoon corn, or corn pudding.
This corn soufflé (or escalloped corn, or corn casserole) is very simple to throw together. Canned corn, egg, butter, sour cream and corn muffin mix. Mix it all up, pour in a casserole dish and bake. You can cook Cornbread Soufflé using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Cornbread Soufflé
- It’s 1 box of Jiffy Cornbread Mix.
- It’s 8 oz of sour cream.
- Prepare 1/2 cup (4 oz) of butter.
- Prepare 1 can of cream corn.
- Prepare 1 of egg.
- Prepare 3 tbs of sugar.
This time, the canned corn I used had sea salt, pretty trendy. Also, the corn muffin mix I used said it was vegetarian, never saw that before. Get Cornbread Souffle Recipe from Food Network. This lovely cornbread souffle is the perfect light lunch along with a salad; but it also makes a great theatrical start to a special dinner.
Cornbread Soufflé step by step
- Preheat oven to 375..
- Melt butter in a 9×9 baking dish (I do it in the microwave for about 1 minute).
- Mix all other ingredients thoroughly in a mixing bowl. Pour into baking dish over the melted butter..
- Bake for 50 minutes until cracks form on top and it looks golden brown. ENJOY!.
Corn soufflé is one of the easiest and tastiest sides you can make. I pretty much love all things corn, but corn soufflé is one that I can never pass up. Corn Is More Than a Staple in Honduras, It's a Way of Life. Corn is pretty huge in Honduras and we make so many delicious things from it. Feel free to use fresh or frozen and thawed corn kernels in place of the canned corn.