Corn Soufflé

Also known as Corn Thang

10-12 ounces canned sweet corn, drained
8-10 ounces canned creamed corn
1 box Jiffy Corn Muffin Mix
1 cup melted butter
2 eggs, beaten
1 cup sour cream
2/3 cup grated cheddar cheese

In a large bowl, whisk together all ingredients except cheese.

Pour into greased casserole dish and bake at 350° for 30 minutes. Top with cheese; return to oven for 10 minutes or until cheese is golden brown.

Serves 6-8


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