Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cornbread soufflé. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Cornbread Soufflé is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Cornbread Soufflé is something that I have loved my whole life. They are fine and they look fantastic.
Drain whole kernel corn, mix all ingredients together. Get Cornbread Souffle Recipe from Food Network. This lovely cornbread souffle is the perfect light lunch along with a salad; but it also makes a great theatrical start to a special dinner. Share: Rate this Recipe: No votes yet.
To begin with this recipe, we must prepare a few components. You can have cornbread soufflé using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cornbread Soufflé:
- Prepare 1 box Jiffy Cornbread Mix
- Get 8 oz sour cream
- Make ready 1/2 cup (4 oz) butter
- Get 1 can cream corn
- Make ready 1 egg
- Take 3 tbs sugar
Loaded Corn Souffle: Sprinkle the top with crumbled bacon and chives.; Spicy Corn Casserole: Omit vanilla. This corn soufflé (or escalloped corn, or corn casserole) is very simple to throw together. Canned corn, egg, butter, sour cream and corn muffin mix. Mix it all up, pour in a casserole dish and bake.
Instructions to make Cornbread Soufflé:
- Preheat oven to 375.
- Melt butter in a 9x9 baking dish (I do it in the microwave for about 1 minute)
- Mix all other ingredients thoroughly in a mixing bowl. Pour into baking dish over the melted butter.
- Bake for 50 minutes until cracks form on top and it looks golden brown. ENJOY!
Canned corn, egg, butter, sour cream and corn muffin mix. Mix it all up, pour in a casserole dish and bake. This time, the canned corn I used had sea salt, pretty trendy. Add in the cornbread and mix until incorporated. This truly is the most delicious stuff!
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