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Corn Soufflé


  • 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.