The name Soufflé may be s stretch for a recipe that starts with a box of Jiffy Cornbread mix, but this is a family recipe that I have learned to love. Soft, fluffy, creamy, and slightly sweet, with just a hint of cayenne pepper, corn soufflé always makes an appearance on our Thanksgiving table. But my favorite way to eat it is leftover for breakfast, drizzled with maple syrup and topped with a crispy fried egg.
- 1 box Jiffy cornbread mix
- 1 – 15 oz. can corn (undrained)
- 1 – 15 oz. can creamed corn
- 1 cup sour cream
- 2 eggs, slightly beaten
- 4 oz. (1 stick) butter, melted
- 1/4 tsp. cayenne pepper (optional)
- Preheat the oven to 350 degrees.
- Prepare a casserole dish by spraying lightly with non-stick spray.
- Place the cornbread mix in a large bowl and break up any lumps.
- Add all of the other ingredients and stir well to combine.
- Pour the batter into the prepared casserole dish and bake at 350 degrees for 45 minutes or until set (but not firm like cornbread) and lightly browned.
- Optional: turn on the broiler for the last few minutes of baking to get the top of the casserole a little extra crispy.