Corn Bread Souffle Recipe

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Corn Bread Souffle

Patricia Hillyer

By
@pjhillyer

I have been making this for a few years now. My children love it. I like to eat it as a left over the next morning after I toast it!

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
5 Min
Cook:
45 Min
Method:
Bake

Ingredients

2 box
jiffy corn muffin mix
4 large
eggs
2 pt
sour cream
1 can(s)
whole kernel corn, drained
1 can(s)
creamed corn
1/2 lb
melted sweet butter

Step-By-Step

1Mix all ingredients, except for butter, by hand for 5 minutes. I have used my Kitchen Aide mixer and it was fine.
2Mix in the melted butter.
3In large, ungreased pan, bake at 350.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids