Easy Corn Souffle

  • Author: Julie
  • Yield: 9 1x



  • 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)


  1. Preheat the oven to 350 degrees.
  2. Spray an square baking pan with nonstick spray.
  3. 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.
  4. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow to cool slightly before serving.