Corn Souffle Pour the mixture into a souffle dish. Feel free to use fresh or frozen and thawed corn kernels in place of the canned corn. Loaded Corn Souffle: Sprinkle the top with crumbled bacon and chives.; Spicy Corn Casserole: Omit vanilla.

Ingredients of Corn Souffle

  1. You need 1 can of corn.
  2. Prepare 1 can of creamed corn.
  3. Prepare 1 (8 oz) of box corn bread mix.
  4. Prepare 1/2 cup of butter(melted).
  5. You need 1 cup of sour cream.

Corn Souffle step by step

  1. Mix all ingredients.
  2. Pour into buttered casserole.
  3. Cook at 350 degrees for 1 hour.

As a recipe creator, though, I know there will always be some people that may think something is too sweet or too salty, and that's OK. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated. Melt the butter in a medium-sized saucepan over medium heat. Rinse and drain well; blot dry with paper towels.

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