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Easy Corn Soufflé

A Delicious Side Dish that is Sure to Please Your Wallet

Dec 7, 2009 Amanda Hodges Weir

Looking for a vegetable recipe that the family will love while staying on budget? This Corn Soufflé is not only stress free, but also inexpensive to prepare.

When money is tight, it’s important to make meals that provide leftovers and are inexpensive to make. Casseroles rich in meat and starches grace many kitchen tables during a recession. But we must not forget our vegetables. Vegetables that are rich in color are also rich in nutrients. Corn is the perfect example of a vegetable that provides nutrients, but is also sweet enough for kids to love. The best part- it is one of the few vegetables that taste great even when canned. Buying canned vegetables enables consumers to buy in bulk when items are on sale. They are inexpensive and have an amazing shelf life.

Vegetables in a Flash

Many soufflé recipes call for a food processor, but when time is of the essence, no one wants to dig through cabinets in search of long forgotten appliances. All that is needed for a flawless vegetable dish is a casserole pan and large spoon. How simple is that? When in search of a recipe that is short on time, make sure the ingredient list is also short. Too many ingredients will not only increase the cost of the dish, but also lengthens the time it takes to prepare the meal. If you really need to find a meal in a flash, look for a recipe that requires little to no chopping. Chopping vegetables takes extra time, and in the ends creates extra work when it’s time to do the dishes.

Ingredients:

1 Stick of butter
16 oz can of Creamed Corn
16 oz of Whole Kernel Sweet Corn
1 cup of Sour Cream
1 box of Jiffy Cornbread Mix

Directions

Preheat the oven to 350 degrees.
Begin by melting a stick of butter and pouring it into the casserole dish. Make sure the butter coats the bottom of the dish to prevent the soufflé from sticking.
Next, add the creamed corn and sour cream to the dish. Drain the can of whole kernel corn and stir it in to the dish.
Finally, slowly add the cornbread mix, stirring until completely blended. Bake uncovered for thirty minutes or until the top is golden brown. A toothpick test is not necessary because you want the soufflé to be moist.

Where’s the Meat?

This dish will go with a variety of main courses. Fried chicken or barbeque chicken would complement the soufflé. It could also be teamed up with a Mexican Casserole or Tortilla Soup. Additionally, it makes wonderful leftovers. Just pop it in the microwave and enjoy!

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The copyright of the article Easy Corn Soufflé in Recipes is owned by Amanda Hodges Weir. Permission to republish Easy Corn Soufflé in print or online must be granted by the author in writing.

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