Corn Souffle

Name: Corn Souffle
Ingredients: 1 can (15 Oz. Size) Creamed Corn; 1/2 cups Melted Butter; 1 cup Sour Cream; 1 box (8 Oz. Size) Jiffy Brand Corn Muffin Mix; 2 whole Eggs; 1 cup Grated Cheddar Cheese; 1 can (15 Oz. Size) Regular Corn (I Do Not Drain It; See Instructions For More Information)

7 ingredients

2 steps

Ingredients

1 can (15 Oz. Size) Creamed Corn
1/2 cups Melted Butter
1 cup Sour Cream
1 box (8 Oz. Size) Jiffy Brand Corn Muffin Mix
2 whole Eggs
1 cup Grated Cheddar Cheese
1 can (15 Oz. Size) Regular Corn (I Do Not Drain It; See Instructions For More Information)

Directions

1

In a bowl, mix all ingredients. Pour into a greased baking dish. Bake at 350°F for 45-50 minutes.
2

Note: Draining your corn makes for a drier souffle. Leaving the corn undrained makes for a wetter, more pudding-like souffle. I personally do NOT drain my corn. The decision is yours, my friends.