Corn Souffle
Corn Souffle recipe made with Jiffy mix, corn, creamed corn, butter, sour cream, and shredded cheese.
Servings 8 servings
Calories 435kcal
Ingredients
- 8.5 oz box Jiffy cornbread mix dry
- 15 oz can corn drained
- 14.75 oz can creamed corn
- 1/4 cup butter melted
- 1 cup sour cream
- 8 oz shredded cheddar cheese
Instructions
- In a large mixing bowl, stir together the dry cornbread mix, corn, creamed corn, butter, and sour cream.
- Spray a 9 x 13 baking dish with non stick spray.
- Spread corn mixture evenly into dish.
- Cover with foil.
- Bake at 350 degrees for 35 minutes.
- Remove from oven and remove foil.
- Sprinkle evenly with shredded cheese.
- Return to oven and bake an additional 10 minutes or until the cheese is melted.
- Allow casserole to rest 5 minutes before serving.
Video
Nutrition
Calories: 435kcal | Carbohydrates: 43g | Protein: 13g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 645mg | Potassium: 288mg | Fiber: 4g | Sugar: 11g | Vitamin A: 854IU | Vitamin C: 6mg | Calcium: 258mg | Iron: 1mg