Simple Southern Corn Soufflé

This Southern corn soufflé recipe uses cornbread mix and canned corn for a rich, fluffy dish that's always a hit at family gatherings.

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Preheat the oven to 350 degrees F. Liberally coat a square (2-quart) baking dish with non-stick spray or butter.
In a large bowl, add melted butter, sour cream, drained corn kernels, cream-style corn, egg, flour, and cornbread mix.
4 ounces butter, 1 cup sour cream, 15 ounces whole kernel corn, 15 ounces cream-style corn, 1 large egg, 1 tablespoon all purpose flour, 8.5 ounces cornbread mix
Mix the ingredients until they are evenly combined.
Pour the mixture into the prepared dish and bake uncovered for 40-50 minutes or until the top is golden brown and a toothpick comes out clean when inserted.
Remove the pan from the oven and let it cool for 5-10 minutes before serving.

Be sure to drain the whole kernel corn well, or the soufflé may turn out watery.
Let it rest for 5 to 10 minutes after baking so it sets up before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a low oven until warmed through.