When it comes to a crowd pleasing side dish that is simple to make, this corn souffle, also sometimes called spoon bread, is the perfect answer. Whether served family style at a BBQ, or dressed up for a formal occasion, this delicious corn cake will become the star of the show.
Corn Soufflé aka Spoon Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
When it comes to a crowd pleasing side dish that is simple to make, this corn souffle, also sometimes called spoon bread, is the perfect answer.
Course:
Side Dish
Cuisine:
American, Southern
Servings: 8
Ingredients
- 1 box jiffy corn bread mix
- 1 can whole corn, drained
- 1 can creamed corn
- 1 cup sour cream
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 eggs, beaten
- ¼ cup butter
- ¼ cup onion, minced
- ¼ green pepper, finely diced
Method
-
Combine first six ingredients in a large mixing bowl.
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Sauté onions and green pepper over medium heat in butter until onions become translucent. Add to mixture (include all butter) and mix well.
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Beat eggs and fold into mixture.
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For individual servings spoon into greased ramekins.
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The corn souffle can also be made “family style” by using a medium-sized casserole or souffle dish.
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Bake individual size servings at 350° F for about 45 minutes. Large dish requires more time, about 55 minutes.
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Top should be golden brown and the center firm, test by inserting a knife.
Cooks Notes
Green peppers and onions are optional. For a variety try roasted red peppers or green chilis. Or how about bacon?!
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