Jiffy Corn Souffle Recipes
CORN SOUFFLE
I make this every year, and my family always looks forward to having it. It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Mary Poris
Categories Side Dish Vegetables Corn
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a 2-quart baking dish.
- Bake for 1 to 1 1/2 hours.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 48.6 g, Cholesterol 93.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 650.6 mg, Sugar 13.4 g
JIFFY CORN CASSEROLE (5 INGREDIENTS) EASY & DELICIOUS!
Okay, I have made this in the past for "Mexican" night & poker nights... but then we had this again a few weeks ago at a friends party and just had to post the recipe for easy access & safe keeping. There are several recipes out there for this casserole, but they are all different. This one has no eggs (which seems to be hard to find) and uses only 5 ingredients. It's so easy to make but always a crowd pleaser - try it at a BBQ, alongside chili, or as a Holiday side-dish... ** NOTE: The consistency is supposed to be like a spoonbread, it is a casserole, not like cornbread you would cut into pieces -this is like Chi Chi's corn casserole they served on the side. PS- I make a double batch & bake in a 9x13x2 casserole dish. Lastly, if you add about 3/4 cup of sugar to this, you could serve it as a dessert :-)
Provided by BlondieItaliana
Categories Corn
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.
- Cook uncovered for 55-60 minutes at 350 degrees.
Nutrition Facts : Calories 362.2, Fat 21.4, SaturatedFat 11.6, Cholesterol 46, Sodium 782.8, Carbohydrate 41.3, Fiber 3.6, Sugar 4.2, Protein 5.2
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- Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.
- Melt 8 tablespoons unsalted butter in the microwave in a large bowl or on the stovetop. If melting on the stovetop, pour it into a large bowl after melting. Set aside until warm to the touch. Meanwhile, drain the can of corn kernels.
- Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn and the can of creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.
- Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Cool for 10 minutes before serving.
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- Bake uncovered for 45 minutes. I use a big mixing bowl to do all the hand stirring. I bake it in a corningware (white) oblong pan. Usually I bake for about an hour but I watch it until the edges get a little brown. If you don't drain the one can of regular corn or if you add more sour cream (I have done both!), the middle will be mushy. It should slice out after it cools. So yummy. Ben and I love this alot. It is good the next 2 days if it lasts that long.
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