Mix it all up, pour in a casserole dish and bake.
Katie (Indiana) says: This recipe was so easy to follow and the ingredents were easy to find in the store.
This is a wonderful corn casserol I make every Thanksgiving and Christmas.however, this side dish is a compliment to many entrees!
Ingredients of Katie's Corn Souffle
- It's 1 (15 1/4 oz) of can whole kernel corn,drained.
- Prepare 1 (14 3/4 oz) of can cream style corn.
- You need 1 (8 oz) of package jiffy corn muffin mix.
- It's 1 cup of sour cream.
- It's 1/2 stick of butter,melted.
- It's 1-1 1/2 cups of shredded cheddar.
Katie's Corn Souffle step by step
- Preheat oven to 350 degrees Fahrenheit..
- In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter..
- Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes, or until golden brown..
- Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm..
Look no further than our Classic Corn Soufflé Recipe for a great special occasion side dish! Beaten egg whites help our corn soufflé recipe to rise high. Melt the butter in a medium-sized saucepan over medium heat. This corn soufflé, aka corn pudding or corn casserole, has been on my radar for YEARS. In fact, so many of you have told me about a version of this delicious recipe and while I was always intrigued.
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