Ingredients

  • ½ cup softened butter
  • 1 cup sour cream
  • 2 eggs
  • cup milk
  • 1 can creamed corn
  • 2 cups whole cooked corn
  • 1 jalapeño chili, seeded and chopped
  • 1 package Jiffy Corn Muffin mix, -OR-
  • Corn muffin ingredients:
    • cup flour
    • ½ cup corn meal
    • 3 tbsp sugar
    • 1 tbsp baking powder
    • ¼ tsp salt

Directions

Preheat the oven to 350°F. Soften the butter, whisk together the other liquid ingredients, mix in the corn and jalapeno, then combine with the cornbread mix (or all the remaining dry ingredients). Fold in the softened butter. Turn the batter out into a greased round pan or soufflé dish.

Bake for 45 to 55 minutes until browned on top, and serve warm.

Categories
Baked Goods, Holiday, Side Dishes, Thanksgiving, Vegetarian
MacGourmet downloadCorn Soufflé. To import, drag image to your MacGourmet recipe box.

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