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.
Corn Bread Soufflé #Recipe
- 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.
Serve & enjoy!
This recipe is easily doubled, so it's great for a crowd.
Have you made corn bread soufflé? Would you?
Try my Sweet Summer Corn Bisque recipe, too!