Ingredients
- 2 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 1 can whole kernel corn (15 ounces) drained
- 1 can cream-style corn (15 ounces)
- 1 box corn muffin mix (8.5 ounces)
Instructions
- Preheat your oven to 350°F and lightly grease a 2-quart baking dish.
- In a large bowl, whisk together the eggs, sour cream, and melted butter until well combined.
- Stir in the corn kernels, cream-style corn, and corn muffin mix until just combined; avoid overmixing.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until the soufflé is set and the top is golden brown.
- Allow the soufflé to cool for 5-10 minutes before serving. Serve warm.
