Savory and sweet, right and light, substantial and elegant, this corn soufflé is full of contradictions. As versatile as it is delicious, it can be served as a side, a vegetarian entrée, or even for brunch. Bursting with the sweet, homey goodness of corn.
- One serves 6; Two serve 8
- 32 oz. casserole
- Ready to bake
Meal Preparation
From Thawed: Thaw overnight or up to 48 hours in the refrigerator. Pre-heat the oven to 400°F degrees for a conventional oven or 375°F degrees for a convection oven. Remove lid. Bake the casserole for 35-45 minutes. Watch casserole. If top begins to brown too much, cover loosely with foil and continue cooking until done.
From Frozen: Pre-heat the oven to 400°F degrees for a conventional oven or 375°F degrees for a convection oven. Remove lid. Bake casserole for 65 to 75 minutes. Watch casserole. If top begins to brown too much, cover loosely with foil and continue cooking until done.
Nutrition Facts
Cream Style Corn (Corn, Water, Sugar, Food Starch Modified, Salt), Whole Kernel Yellow Corn, Sour Cream (Cultured Milk, Cream, Whey, Modified Corn Starch, Sodium Phosphate, Guar Gum, Carrageenan, Carob Bean Gum, and Potassium Sorbate [Maintains Freshness]), Liquid Eggs (Whole Egg, Citric Acid, and Xanthan Gum), Cornbread Mix (Enriched Degeminated White Corn Meal, Enriched Bleached Wheat Flour, Palm Oil, Buttermilk, Egg, Sugar, Whey, Dextrose, Leavening (Sodium Aluminum Phosphate, Monocalcium Phosphate, Calcium Carbonate. Sodium Bicarbonate), Salt, Xanthan Gum, Soy Flour, Niacin, Reduced Iron, Thiamin Mononitrate. Riboflavin, Folic Acid), Sugar, Soy Lecithin.
Contains: Egg, Milk, Soy, Wheat.
Contains bioengineered food ingredient.
