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.

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Corn Soufflé aka Spoon Bread

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

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

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

Instructions

• Combine first six ingredients in a large mixing bowl.
• Sauté onions and green pepper over medium heat in butter until onions become translucent. Add to mixture (include all butter) and mix well.
• Beat eggs and fold into mixture.
• For individual servings spoon into greased ramekins.
• The corn souffle can also be made “family style” by using a medium-sized casserole or souffle dish.
• Bake individual size servings at 350° F for about 45 minutes. Large dish requires more time, about 55 minutes.
• Top should be golden brown and the center firm, test by inserting a knife.

Notes

Green peppers and onions are optional. For a variety try roasted red peppers or green chilis. Or how about bacon?!