Corn Souffle
- 8
- 10 minutes
- 45–55 minutes
Ingredients
- 1 15-oz. can whole kernel corn, drained
- 1 15-oz. can cream-style corn
- 1 egg, lightly beaten
- 4 tablespoons butter, melted
- 1 cup sour cream
- 1 8½ oz box corn muffin mix
Directions
- Preheat oven to 350 º.
- Lightly butter a 2-quart casserole dish.
- Combine all ingredients and mix well.
- Pour into casserole dish and bake 45–55 minutes, until set but not too firm or dry.
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