Cream Corn Soufflé

Ingredients

• 1 box Jiffy corn muffin mix (original) (8.5‑oz box, do not use flavored varieties)
• 1 can Corn kernels (15‑oz can, drained)
• 1 can Cream style corn (15‑oz can, do not drain)
• 1 cup Sour cream (Full‑fat for best flavor)
• 1 large Egg (Room temperature)
• 1/4 cup Unsalted butter (Melted; about 57 g)

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat.

   Time: PT5M

   Temperature: 350°F

2. Grease Baking Dish

   Lightly coat the 8x10‑inch baking dish with butter or non‑stick spray.

   Time: PT2M

3. Combine Ingredients

   In the mixing bowl, add the Jiffy corn muffin mix, drained corn kernels, cream‑style corn (with its liquid), sour cream, the egg, and the melted butter. Stir gently until just combined; avoid over‑mixing.

   Time: PT10M

4. Transfer to Dish

   Pour the batter into the prepared baking dish and spread it evenly with a spatula.

   Time: PT2M

5. Bake

   Place the dish in the preheated oven and bake uncovered for 1 hour.

   Time: PT1H

   Temperature: 350°F

6. Set Before Serving

   Remove the casserole from the oven and let it sit, uncovered, for at least 40 minutes. This resting period allows the sugars to develop flavor and the texture to firm up.

   Time: PT40M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g