Mini Corn Soufflés
Mini Corn Soufflés
Some People Call These Corn Puddings Or Spoonbread—But Whatever You Call Them, These Are Terrific! Each Bite Is Tender And Sweet Thanks To Using Corn In Two Different Ways. You Will Also Love How This Dish Comes Together In A Matter Of Minutes And That There’s No Need To Thaw The Frozen Corn Before Mixing It Into The Soufflé. If You Wanted To Make One Big Soufflé Instead Of Muffin-Sized Individual Servings, You Could Bake This In A 7″ × 11″ Pan At 350°F For 50–55 Minutes.
Ingrediënten
- 4 Tablespoons Salted Butter Melted
- 1 Cup Sour Cream
- 2 Large Eggs
- 1 15-Ounce Can Creamed Corn
- 1 ¾ Cups Frozen Corn
- 1 8.5-Ounce Box Jiffy Corn Muffin Mix
Instructies
- Preheat Oven To 425°F.
- Grease A 12-Cup Muffin Tin With Nonstick Spray.
- In A Medium Bowl, Mix Together Butter, Sour Cream, Eggs, And Creamed Corn.
- Add Frozen Corn And Muffin Mix.
- Mix Just Until Combined.
- Divide Among Muffin Cups And Bake Until Set In The Middle, 17–19 Minutes.
- Serve.
Nutritional Information
Calories: 208 kcal
