Corn Soufflé
60 min
8 servings
Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.
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 8 1/2 oz box corn muffin mix
Directions
- 1
Preheat oven to 350 º
- 2
Lightly butter a 2-quart casserole dish.
- 3
Combine all ingredients and mix well. Pour into casserole dish and bake 45 – 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)