Cornbread Souffle
Our cornbread souffle is sweet, savory, creamy, and loaded with delicious corn flavor, thanks to canned whole kernel corn, creamed corn, and corn muffin mix.
Servings: 8 Servings
Ingredients
- 8.5 ounce Jiffy corn muffin mix
- ½ cup butter, melted
- ½ cup sour cream
- 2 large eggs
- 14.75 ounce cream corn
- 15 ounce whole kernel corn, drained
- 1 ½ tablespoons sugar
- Honey
Instructions
- Preheat the oven to 375 and spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- Melt butter, let cool slightly, and mix with sour cream until combined.
- Add eggs to mixture and mix until thoroughly combined.
- Pour the sugar and cornbread into bowl and stir until large clumps are broken
- Fold in corn and creamed corn, stir.
- Pour batter into the prepared baking dish.
- Drizzle with honey.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and cook for an additional 20 minutes or until set.
Notes
Tips
- Be sure to let the butter cool before mixing it with the sour cream to avoid curdling it.
- Mix the batter until just combined for the best texture.
- We prefer the flavor and texture that Jiffy corn muffin mix gives the souffle.