• September 28, 2020

Creamy Corn Soufflé

Creamy Corn Soufflé

Creamy Corn Soufflé 1024 768 Cooking Aboard with Jill

This summer the corn crop was abundant. Because of that, I ended up having a fair amount of leftover fresh steamed corn kernels in my freezer. So, I needed a recipe that uses a lot of corn and this one sounded appealing. I made it several times this past month and since we like it so much, I wanted to share this recipe with you!

 2 tablespoons butter
 8-ounce package cream cheese
 4 cups fresh or frozen corn
 2 green onions, sliced
 1/3 cup whole milk
 One 8.5-ounce package of corn muffin mix
 2 eggs
 1 cup cheddar cheese, grated (I used monterey jack)
 Salt and pepper to taste

1

2

Preheat oven to 350 degrees F. Place the butter in a 2-quart casserole dish (two quarts is the equivalent of 8 cups) and melt in the oven. When melted, remove the casserole dish from the oven and set aside on a trivet.

3

Add all ingredients, except the corn, to a bowl.

4

Blend well with your hands. Add the corn and gently mix it in with your hands.

5

Place the mixture in the buttered casserole dish and bake for 45 to 50 minutes until golden brown. This serves 6-8.

Ingredients

 2 tablespoons butter
 8-ounce package cream cheese
 4 cups fresh or frozen corn
 2 green onions, sliced
 1/3 cup whole milk
 One 8.5-ounce package of corn muffin mix
 2 eggs
 1 cup cheddar cheese, grated (I used monterey jack)
 Salt and pepper to taste

Directions

1

2

Preheat oven to 350 degrees F. Place the butter in a 2-quart casserole dish (two quarts is the equivalent of 8 cups) and melt in the oven. When melted, remove the casserole dish from the oven and set aside on a trivet.

3

Add all ingredients, except the corn, to a bowl.

4

Blend well with your hands. Add the corn and gently mix it in with your hands.

5

Place the mixture in the buttered casserole dish and bake for 45 to 50 minutes until golden brown. This serves 6-8.

Creamy Corn Soufflé


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