Corn Soufflé
This Corn Soufflé is one of the newest addition to our lineup of Thanksgiving recipes and it has quickly become a staple dish.
Ingredients
- 1/4 cup butter
- 1/2 sweet onion finely diced
- 14 oz can corn
- 14 oz can creamed corn
- 8.5 oz box corn muffin mix
- 1/2 cup sour cream
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat a small skillet over medium heat and add the butter. When the butter melts, add the onion. Saute until mostly tender and beginning to brown, about 5-7 minutes. Remove from heat and let cool to room temperature.
- In a medium bowl, mix together the cans of corn, muffin mix, sour cream, pepper, and onion and butter until well combined. Pour into a medium baking dish, spreading in an even layer.
- Transfer to the oven and bake for 45-60 minutes or until the souffle is set in the center and golden brown on the edges.
- Let cool for 10 minutes and enjoy!
Nutrition
Calories: 197kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 299mg | Potassium: 171mg | Fiber: 3g | Sugar: 8g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg