Corn Soufflé

Corn Soufflé
Staff Writer
Jane Bruce

This recipe is quick and easy to make for a potluck dish. 

8
Servings
34
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 box Jiffy corn bread mix
  • 1 Cup creamed corn
  • 1 Cup regular corn, drained
  • 1/4 stick of butter, melted
  • 1 egg
  • 1 small container of sour cream

Directions

Mix all ingredients togther and and bake at 350 degrees, uncovered, for 40 minutes.

Nutritional Facts

Sugar
1g
1%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
2mg
0%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
15µg
1%
Folate, total
16µg
4%
Magnesium, Mg
6mg
2%
Phosphorus, P
21mg
3%
Sodium, Na
78mg
5%
Water
40g
1%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.