Katie's Corn Souffle

Name: Katie's Corn Souffle
Total time: 2700 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 (15 1/4 oz) can whole kernel corn,drained; 1 (14 3/4 oz) can cream style corn; 1 (8 oz) package jiffy corn muffin mix; 1 cup sour cream; 1/2 stick butter,melted; 1-1 1/2 cups shredded cheddar

KCassel @therealqueencassel

Katie's Corn Souffle

KCassel @therealqueencassel

Saved

Ingredients

45 mins

6-8 servings

1 (15 1/4 oz)can whole kernel corn,drained
1 (14 3/4 oz)can cream style corn
1 (8 oz)package jiffy corn muffin mix
1 cupsour cream
1/2 stickbutter,melted
1-1 1/2 cupsshredded cheddar

Saved

Steps

45 mins

1

Preheat oven to 350 degrees Fahrenheit.
2

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter.
3

Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes, or until golden brown.
4

Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.