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Corn Souffle Recipe

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This recipe for Corn Souffle is from The Barela Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. can whole kernel corn
8 oz. can creamed corn
½ box Jiffy corn muffin mix
¼ cup butter
½ cup sour cream
1 egg
Directions:
Directions:
1. Preheat oven to 400º.
2. Combine all ingredients in large mixing bowl; stir to combine.
3. Coat 1½ quart shallow baking dish with cooking spray, then pour in mixture.
4. Bake uncovered 40-50 minutes, or until baked through.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
We Colorado Barelas traditionally have this dish every Thanksgiving, and sometimes Christmas too. It is such a quick and yummy dish! We always double the recipe because it is so popular. We also substitute plain yogurt for the sour cream to make it a tiny bit healthier. Note: standard can sizes are always changing, but as long as the proportions are similar, it always works.

 

 

 

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