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Corn Souffle

This corn soufflé is simple to make because it uses Jiffy Corn Muffin mix as it’s base!  We make this every Thanksgiving dinner.


  • 1 stick butter, melted
  • 1 C sour cream
  • 2 eggs
  • 1 can corn, undrained
  • 1 can creamed corn
  • 1 box Jiffy cornbread mix


  1. Preheat oven to 350 degrees and spray a 9×13 pan with nonstick spray.
  2. Mix all the ingredients in a large bowl and mix well. Pour into pan and bake for one hour. Can be served warm or room temperature.
  • Author: Carole


  • Serving Size: 1/8th
  • Calories: 254
  • Sugar: 10g
  • Sodium: 559mg
  • Fat: 14g
  • Saturated Fat: 9g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 59mg