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.
Corn Soufflé Casserole
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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.
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.
Contains: Egg, Milk, Soy, Wheat.
Contains bioengineered food ingredient.

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