Corn Souffle
Ingredients
- 1 can (15.25 oz) whole kernel corn (drained)
- 1 can (14.75 oz) cream-style sweet corn
- 1 large egg (lightly beaten)
- 3 tablespoon unsalted butter (melted and cooled at room temperature)
- 1 box Jiffy corn muffin mix
- 1 cup sour cream
- ½ teaspoon kosher salt
- 1 tablespoon white sugar
Method
- Preheat oven to 350°F and lightly grease a 2.5 quarts baking dish.
- In a large bowl, whisk together the egg, sour cream, melted butter, sugar, salt until combined and smooth.
- Add kernel corns, creamed corn, and Jiffy corn muffin mix into the mixture, stir until combined.
- Pour the mixture into a prepared baking dish. Bake for about 35 minutes or until set.