Well Plated · by Erin Clarke★ 5.0 (4)
Corn Soufflé
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 13%
CARBS 41G52% OF CAL
2G FIBER0G ADDED0G INTRINSIC29G OTHER11G TOTAL SUGAR
FAT 15G42% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, fluffy corn soufflé made with just six simple ingredients, baked until golden. A classic side dish with a tender, custard-like texture.
sideamerican🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggs (at room temperature)
- 6 tablespoons butter (melted and cooled)
- 1 cup full-fat Greek yogurt (or sour cream, at room temperature)
- 1 (15-ounce) can cream-style corn
- 1 (10-ounce) bag frozen corn (thawed and drained, about 2 cups)
- 1 (8.5-ounce) box corn muffin mix (such as Jiffy)
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 13%
CARBS 41G52% OF CAL
2G FIBER0G ADDED0G INTRINSIC29G OTHER11G TOTAL SUGAR
FAT 15G42% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 502mg
- Total sugar
- 11g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 93mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 502MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.