Corn Souffle

September 16, 2008 at 11:52 am (Uncategorized) (, , , )

Corn Souffle

We made this for a family dinner on Sunday night. I forgot to take a picture when I pulled it out of the oven (we were running out the door). This picture is taken from the little leftover.

Corn Souffle
My mom.


8 oz. shredded cheddar cheese
8 oz. shredded jack cheese Note: I usually use 16 oz of a mixed blend from Costco for the two cheeses.
7 oz. can diced ortega chilies
8 oz. can creamed corn
10 oz. frozen corn
1/2 stick melted butter
2 large eggs, beaten
1/2 cup cornmeal
1 cup low-fat sour cream
salt (to taste)
pepper (to taste)


  1. Preheat oven to 350 degrees.
  2. Combine everything in a bowl.
  3. Butter/spray 9 x 13 pan. Add mixture to pan
  4. Bake at 350 for 1 hour or until done (browned on top). Sometimes it takes a bit longer than an hour, but every oven is different.
  5. Enjoy!

This recipe is so easy to throw together and I normally have everything on-hand just in case we get asked last minute to some dinner and need to bring something.



  1. Niki said,


  2. Kira said,

    Mmm I love corn pudding/casserole/souffle.

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