Almost every year for the last 5 years, we have hosted Air Force Trainees for Thanksgiving. It’s such a nice way for my family to give back to those that are serving our country. Corn Bread Soufflé is always a side dish for our meal. I think every airmen we’ve hosted has asked for the recipe.
My mom got this recipe from a neighbor when I was a kid. She’s made Corn Bread Soufflé at least twice a year (Thanksgiving and Easter) since then. Not only is this one-dish recipe is delicious and filling, it’ll be a huge hit with everyone at the table.
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 1 (8 ounce) container sour cream
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn, drained,
- 2 eggs
- 1 stick butter
- Preheat the oven to 350°
- Put one stick of butter in a 9x13 baking dish. Place in the oven until the butter is (mostly) melted.
- Dump all the other ingredients on top of the (mostly) melted butter, adding the eggs last.
- Stir until everything is incorporated and smooth.
- Return the baking dish to the oven and bake for 55-60 minutes.
- Let cool.
- Serve & enjoy!
Have you made corn bread soufflé? Would you?