Coming at you with another very easy no fail kind of a recipe today. If you’re like me, you need something that won’t keep you in the kitchen all day while you’re busy being thankful. We’re talking melt butter, open cans, crack a couple eggs, add a cornbread mix, give a little stir and pop it in the oven! This Easy Corn Soufflé makes a great side dish for holiday gatherings and is always a crowd pleaser.
It shows up at a lot of our family get togethers, and I’m actually not sure why it’s called a soufflé. I think of soufflés as super puffy and this is obviously flat. Maybe think of it as glorified cornbread? Soufflé or not, it’s really creamy and moist – a total comfort food!
You can easily double this recipe to feed a large crowd and bake it in a 4 quart casserole dish. We usually just spoon it out of the pan instead of cutting it into bars, but it looked slightly prettier for pictures this way. For some reason, yellow food is not naturally photogenic so we needed all the help we could get!Print
- 1 stick melted butter
- 1 cup sour cream
- 15 ounce can of whole kernel corn, drained
- 15 ounce can of cream style corn
- 2 eggs beaten
- 8 ounce box corn bread mix (I used Jiffy)
- Preheat the oven to 350 degrees.
- Spray an square baking pan with nonstick spray.
- In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
- Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.