thepioneerwoman5.0
Corn Soufflé
It's true—corn soufflé goes with everything! Corn muffin mix, creamed corn, sour cream, and eggs combine to create this fluffy, light-as-air side dish recipe.
👥 10 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min👤 Hannah Klinger📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with butter.
2
In a large skillet, melt the butter over medium heat. Add the onion, and cook, stirring occasionally, until softened, about ⏱️ 8 minutes. Stir in the jalapeño and garlic. Cook, stirring occasionally, until fragrant, about ⏱️ 2 minutes. Stir in the corn, and cook until just tender, about ⏱️ 4 minutes. Transfer the mixture to a large bowl.
3
Add the sour cream, creamed corn, corn muffin mix, eggs, and salt to the onion mixture. Stir until well combined. Spoon the mixture into the prepared dish and spread in an even layer.
creamed corn1 (14.75-oz.) canlarge eggs, beaten2
4
Bake until set, puffed in the center, and lightly browned on top, 50 to ⏱️ 60 minutes. Let cool for ⏱️ 5 minutes before serving.
Nutrition Facts
calories
470 Calories
fat Content
26 g
fiber Content
5 g
sugar Content
6 g
sodium Content
653 mg
protein Content
9 g
trans Fat Content
0 g
cholesterol Content
89 mg
carbohydrate Content
49 g
saturated Fat Content
12 g
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