Cornbread Souffle - Simple
"The best thing about this recipe is that it is quick and yummy. I have had many people request this recipe after they have tried it."
photo by Bev I Am
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
6-12
ingredients
- 1⁄2 cup margarine, softened
- 1 cup sour cream
- 1 egg
- 1 (16 ounce) can creamed corn
- 1 (16 ounce) can whole kernel corn
- 1 (8 ounce) package Jiffy corn muffin mix
directions
- Drain whole kernel corn, mix all ingredients together. Pour into greased baking dish.
- Bake at 375 for 1 hour.
Questions & Replies
-
What size pan was used? Thank you!
Reviews
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Yummy yummy!! I only had about 3/4 cup of sour cream and only had hommeny instead of corn. Still turned out great will use the exact recipe next time -
This was a hit with my 92 year old dad. His appetite has been waning but he wanted seconds of this delicious and easy-to-make dish! -
A coworker made this for a Thanksgiving potluck and it was my favorite dish in the spread. The only difference is that she adds shredded Swiss cheese on top and bakes it for 30-45 minutes. I ended up making this for our family Thanksgiving dinner and it was wonderful. Stuffing is one of my favorite Thanksgiving dishes, but this cornbread soufflé can easily replace it! -
I've been looking for this recipe for a while. It's a winner.... Simple and filling
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This really hit the spot...just what I was craving! I added some frozen chopped green peppers and ground black pepper. Very simple, very tasty!
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