Breaded Corn Souffle

Servings: 6 to 8

Prep Time: 30 min

Cook Time: 60 min


4 eggs; separated

1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

14 3/4 ounce; can creamed corn

3 cups; milk

1/4 cup; finely chopped onion

1/4 cup; finely chopped fresh parsley

1/4 cup; melted butter or margarine


  • Preheat the oven to 350°F. Lightly grease a 2 1/2-quart casserole dish and set aside.
  • Set the egg yolk aside. Beat the whites until stiff, and set aside.
  • Combine the stuffing mix, creamed corn, milk, egg yolks, onion, parsley, and butter or margarine in a large bowl, mixing well with a fork. Fold in the egg whites.
  • Pour the corn mixture into the prepared dish and bake uncovered for 1 hour, or until puffed and brown.