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Slow Cooker Corn Souffle



Slow Cooker Corn Souffle:

1 pkg. (8.5 oz.) corn muffin mix
1 can (15.25 oz.) sweet corn cream style
1 can (15.25 oz.) whole kernel corn, drained
6 tbsp. butter, melted
1/2 cup light sour cream
1/3 cup chopped scallion (greens only)


Combine all ingredients in a mixing bowl. Stir until well blended.

If serving out of the slow cooker, generously spray with cooking spray, then add corn souffle mixture. 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. 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.


To serve plated, remove using the loose sides of the aluminum foil to lift out of the cooker. Place on serving dish. Carefully slide off the sheet of aluminum foil. Makes 6 servings.


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