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Corn Souffle

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
Cook Time 50 minutes
Total Time 1 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

Method

  1. Combine first six ingredients in a large mixing bowl.
  2. Sauté onions and green pepper over medium heat in butter until onions become translucent. Add to mixture (include all butter) and mix well.
  3. Beat eggs and fold into mixture.
  4. For individual servings spoon into greased ramekins.
  5. The corn souffle can also be made “family style” by using a medium-sized casserole or souffle dish.
  6. Bake individual size servings at 350° F for about 45 minutes. Large dish requires more time, about 55 minutes.
  7. 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?!