This picture was taken a day or two after I made the corn souffle so a fresh souffle would look even better!1 can creamed corn
1 can corn, drained
1 c. (8 oz.) sour cream
1/2 c. butter, melted
1 box Jiffy corn muffin mix
2 eggs
Combine all ingredients in a bowl until mixed together. Pour into a greased 2-qt. baking dish. Bake at 350 degrees for about an hour. Souffle will look a little sticky.
Check my coupon resources page to save money when you make this recipe!
Tips: This corn souffle is a great potluck or holiday side dish. As you can guess it's not exactly low-calorie but it is very tasty! I don't recommend using a dish with sloping sides otherwise the sides will be done before the middle. I also shared this recipe at Momtrends' Friday Food & Life as MOM's Ultimate Recipe Swap.
Recipe from my friend, Mina.
1 comments:
This sounds really delicious. We love corn in our family so I'll definitely give it a try.
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