Souffle', Corn+++++
This incredibly easy side dish, goes well with many meals, from roast turkey to chili. I would like it to an ooie gooie corn bread. This recipe is designed for a 9 x 13 but could be cut in half to fit a 1 1/2 quart baking dish.
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
gluten free
red meat free
dairy free
pescatarian
- 2 sticks butter melted
- 2 cups sour cream
- 4 large eggs beaten
- 2 cans creamed corn
- 1 pound frozen corn kernals
- 2 boxes jiffy corn bread mix
- Carbohydrate 86.233073319952 g
- Cholesterol 152.212500009479 mg
- Fat 8.08285171008313 g
- Fiber 3.11637002119821 g
- Protein 14.1310907985479 g
- Saturated Fat 3.37931707850716 g
- Serving Size 1 1 Serving (260g)
- Sodium 290.136480934965 mg
- Sugar 83.1167032987538 g
- Trans Fat 1.01092440111686 g
- Calories 467 calories
Pre-heat oven to 350 degrees. In a large bowl mix all the ingredients until well combined. Pour into a greased 9 x 13 casserole dish. Bake on center rack for 45-50 minutes. Internal temp should be 200 degrees or until a toothpick comes out clean.
