Corn Soufflé

6:24 AM



Here is a perfect side dish to go alongside your next holiday meal!  Tonight I made this really simple corn soufflé that I'm pretty certain I found on a Weight Watchers board...I can tell by all the light ingredients it calls for, hehe.  By all means, use higher or full fat products if you want a creamier more decadent dish, but this was awesome in the lightened version.   Things One and Two tore into this side tonight, and after begging for third helpings I had to cut them off.   The crumbly, crusty cornbread topping atop the creamy corn mixture is so incredible that its almost laughable how easy this is to make and how simple the ingredients are.  I have a feeling the hubs will love this dish too, so I am definitely making this for Thanksgiving this year!

Corn Soufflé
Serves 6

1 can creamed corn
1 cup frozen corn
4 ounces light cream cheese
2 egg whites
1 box Jiffy Corn Bread mix

1.  Preheat oven to 375°.

2.  Combine corns and cream cheese in small skillet and heat until cream cheese has melted. Remove from heat; cool. Add egg whites and corn bread mix.

3.  Pour into 8x8 pan sprayed with cooking spray. Bake for 20-30 minutes.

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