Corn Souffle
Corn Souffle is a simple, cheesy casserole that's ready in no time. With just a handful of ingredients, this simple casserole with a cornbread topping is perfect for when you need an easy side dish!
Ingredients
- 1 (15 ounce) can whole kernel corn drained
- 1 (15 ounce) can cream style corn
- 1 (7 ounce) bag cornbread mix (I used Jiffy brand)
- 1 (10.5 ounce) can cream of chicken soup undiluted
- ½ cup shredded Colby jack cheese
- 1 large egg
- 5 tablespoons unsalted butter melted
- 2 tablespoons packed light brown sugar
Instructions
- Preheat oven to 350°F. Grease an 8x10 baking dish (or a 2-quart casserole dish) with cooking spray. Set aside.
- In a large bowl, combine both types of corn, cornbread mix, cream of chicken soup, cheese, egg, butter and brown sugar together. Pour mixture into prepared dish and smooth out the top.
- Bake for 50-55 minutes, or until the top turns golden brown and the middle is set. Let cool for 10 minutes and then serve.
Notes
Corn Souffle will keep in an airtight container in the refrigerator for up to four days.