Corn Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 stick butter or margarine, melted1 small 8 1/2 oz. box Jiffy Corn Muffin Mix1 8 oz pkg sour cream1 can yellow nibblets corn, 12 oz1 can yellow cream style corn, 12 ozLarge mixing bowl and casserole dish.This has become a famiy favorite. (It is the only thing my family asks me to make anymore during the holidays, no matter how many times I try to make something new.)
Preheat oven to 350.
Mix all ingredients together in large mixing bowl until very well blended. Pour into casserole dish, make sure it is deep enough because the souffle will rise up and then fall back down. You don't want any spills in your oven.
Bake at 350 for 1 hour. Let cool for about 5 to 10 minutes before serving. This recipe is very simple to double, I never make a single recipe any more. This souffle is best at Thanksgiving and Christmas, but is simple enough to make all year long. You can easily add onion, peppers, or other veggies you can think of.
Number of Servings: 15
Recipe submitted by SparkPeople user BRIDGITMAC80.
Mix all ingredients together in large mixing bowl until very well blended. Pour into casserole dish, make sure it is deep enough because the souffle will rise up and then fall back down. You don't want any spills in your oven.
Bake at 350 for 1 hour. Let cool for about 5 to 10 minutes before serving. This recipe is very simple to double, I never make a single recipe any more. This souffle is best at Thanksgiving and Christmas, but is simple enough to make all year long. You can easily add onion, peppers, or other veggies you can think of.
Number of Servings: 15
Recipe submitted by SparkPeople user BRIDGITMAC80.
Nutritional Info Amount Per Serving
- Calories: 180.0
- Total Fat: 11.8 g
- Cholesterol: 16.0 mg
- Sodium: 298.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
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