corn bread souffle

Name: Corn Bread Souffle
Prep time: 5 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 box(es) jiffy corn muffin mix; 4 large eggs; 2 pint(s) sour cream; 1 can(s) whole kernel corn, drained; 1 can(s) creamed corn; 1/2 pound(s) melted sweet butter

(1 RATING)

50 Pinches

Patricia Hillyer

Howell, NJ

Updated on Dec 3, 2011

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!

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prep time 5 Min

cook time 45 Min

method Bake

yield 12 serving(s)

Ingredients

2 boxes jiffy corn muffin mix
4 large eggs
2 pints sour cream
1 can whole kernel corn, drained
1 can creamed corn
1/2 pound melted sweet butter

How To Make corn bread souffle

Step 1

Mix all ingredients, except for butter, by hand for 5 minutes. I have used my Kitchen Aide mixer and it was fine.

Step 2

Mix in the melted butter.
Step 3

In large, ungreased pan, bake at 350.
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