Slow Cooker Corn Souffle – a delicious recipe with Mix, Cream Style, Kernel Corn, Butter, Sour Cream, Scallion. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all ingredients in a mixing bowl. Stir until well blended.
2
If serving out of the slow cooker, generously spray a 2.5 quart crockpot with cooking spray, then add corn souffle mixture.
3
If you want to plate the souffle after cooking, line the bottom and sides of a 2.5 quart slow cooker with a large sheet of aluminum foil. Cut out the bottom of an aluminum pie plate slightly smaller than the inner circumference of the slow cooker. Place on top of foil. Generously spray the bottom and sides of the slow cooker with cooking spray. Add the corn souffle mixture.
4
Cover and cook on low for 3.5 to 4 hours or until the center is no longer wet (a toothpick should come out with wet crumbs attached when inserted in the center of the souffle. You may need to adjust (reduce) cooking time if using a larger slow cooker. Turn off cooker. Allow souffle to rest about 20 minutes with the lid removed.
5
To serve plated, remove it from the crock using the loose sides of the aluminum foil to lift it out of the cooker. Place on serving dish. Carefully slide off the sheet of aluminum foil.
682
kcal
Calories
60
g
Fat
33
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 package (8 Oz. Size) Corn Muffin Mix, 1 can (15 1/4 Oz. Size) Sweet Corn Cream Style, 1 can (15 1/4 Oz. Size) Whole Kernel Corn, Drained, 6 Tablespoons Butter, Melted, and more.
Yes, Slow Cooker Corn Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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