Corn Soufflé

"This light and fluffy side dish serves as alternative to corn bread and is quick and easy to make!"
-- @morethanyoucanchew
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  • Recipe Card
Prep time 5mins
Cook time 45mins
Serves or Makes: 8-10

Recipe Card


  • 1 (15 oz can) whole kernel corn
  • 1 (15 oz can) creamed corn
  • 8 1/2 ounces corn muffin mix
  • 1 tablespoon raw sugar (optional)
  • 3 eggs
  • 1 cup sour cream
  • 4 tablespoon melted butter (cooled)


  • Step 1

    Preheat oven to 400 degrees.

  • Step 2

    In a large bowl mix sugar, butter and eggs. Gradually stir in muffin mix. Finally, fold in corn and sour cream. Be careful not to over mix ingredients.

  • Step 3

    Pour mixture into a greased 9x13 casserole dish or muffin tin. Bake in oven for 45-50 minutes for 9x13 casserole dish or 20-25 minutes for muffin tin.

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