A light, creamy corn soufflé made with creamed corn, frozen corn, eggs, pepper jack cheese and butter, baked until fluffy with a delicate, savory-sweet flavor.
Corn Soufflé
Rated 5.0 stars by 1 users
Category
Thanksgiving
Servings
6-8
Prep Time
15 minutes
Cook Time
1 hour 25 minutes
Ingredients
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2 (14.5 oz) cans creamed corn
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1 cup sour cream
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2 eggs
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1 bag frozen corn
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1 ¼ cups corn bread mix (Jiffy)
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1 teaspoon salt
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1 stick unsalted butter, melted
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8 oz. Pepper jack cheese, shredded
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1 jalapeno, seeded and sliced for topping (optional)
Directions
Preheat oven to 350º and grease a baking dish with butter.
In a bowl, add the creamed corn, sour cream and eggs and mix until well combined.
Add the frozen corn, cornbread mix and salt and stir to combine. Finally add the melted butter and stir. Pour mixture into the prepared baking dish and top with sliced jalapeños and shredded cheese.
Bake until golden brown, about 1 hour and 30 minutes. If the top browns too quickly, loosely cover with aluminum foil. Center should be firm when cooking is completed.
Recipe Note
This recipe can easily be cut in half if needed.
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