Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cornbread soufflé. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Drain whole kernel corn, mix all ingredients together. Get Cornbread Souffle Recipe from Food Network. This lovely cornbread souffle is the perfect light lunch along with a salad; but it also makes a great theatrical start to a special dinner. Share: Rate this Recipe: No votes yet.
Cornbread Soufflé is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Cornbread Soufflé is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook cornbread soufflé using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cornbread Soufflé:
- Get 1 box Jiffy Cornbread Mix
- Make ready 8 oz sour cream
- Get 1/2 cup (4 oz) butter
- Take 1 can cream corn
- Take 1 egg
- Take 3 tbs sugar
Loaded Corn Souffle: Sprinkle the top with crumbled bacon and chives.; Spicy Corn Casserole: Omit vanilla. This corn soufflé (or escalloped corn, or corn casserole) is very simple to throw together. Canned corn, egg, butter, sour cream and corn muffin mix. Mix it all up, pour in a casserole dish and bake.
Instructions to make Cornbread Soufflé:
- Preheat oven to 375.
- Melt butter in a 9x9 baking dish (I do it in the microwave for about 1 minute)
- Mix all other ingredients thoroughly in a mixing bowl. Pour into baking dish over the melted butter.
- Bake for 50 minutes until cracks form on top and it looks golden brown. ENJOY!
Canned corn, egg, butter, sour cream and corn muffin mix. Mix it all up, pour in a casserole dish and bake. This time, the canned corn I used had sea salt, pretty trendy. Add in the cornbread and mix until incorporated. This truly is the most delicious stuff!
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