Corn Souffl Recipe
This Corn Souffl Recipe is creamy, fluffy, and packed with sweet corn flavor—an easy, crowd-pleasing side perfect for any meal!
Equipment
- Mixing Bowl
- Whisk
- Spatula
- 9x13 inch Baking Dish
- Oven mitts
Ingredients
- 2 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 1 can (15 ounces) whole kernel corn drained
- 1 can (15 ounces) cream-style corn
- 1 box (8.5 ounces) corn muffin mix
Instructions
- Preheat your oven to 350°F (175°C) to ensure even cooking of the soufflé.
- In a large mixing bowl, whisk together the 2 large eggs, 1 cup of sour cream, and 1/2 cup of melted unsalted butter until smooth.
- Stir in the drained whole kernel corn and the cream-style corn into the mixture, combining well.
- Carefully fold in the box of corn muffin mix using a spatula, mixing gently to keep the soufflé light and airy.
- Pour the mixture into a greased 9x13 inch baking dish. Bake for about 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the soufflé sit for a few minutes before serving. Enjoy warm for the best flavor and texture!
Notes
- Be gentle when folding ingredients to avoid deflating the soufflé and keep it fluffy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze the unbaked mixture in a greased dish; bake directly from frozen adding extra time if needed.