#weliketoeat : Corn Souffle
With Thanksgiving less than a week away, my mind is on food. If you’re on the lookout for something to take to Thanksgiving dinner that isn’t your standard green bean casserole or sweet potato pie, look no further than this week’s recipe.
This is one of my favorite recipes ever. It’s not really a souffle so please don’t feel intimidated. But it is delicious. And it’s ridiculously easy.
1 can [15-1/4 oz] whole kernal corn [drained]
1 can [14-3/4 oz] cream style corn
1 package Jiffy corn muffin mix
1 cup sour cream
1 stick butter, melted
1 to 1-1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, egg and butter.
Pour into a greased 9×13 glass pan.
Bake for 40-45 minutes.
Remove from oven and top with cheddar cheese.
Return to oven for 5-10 minutes.
Let stand at least 5 minutes, serve warm and ENJOY!!!
The egg is completely optional. I like to use it but I’m not sure that it makes a huge difference in taste.
I also choose to use cheddar cheese but I’m sure that colby-jack or a white-yellow mix would be just as tasty.
Using a 9×13 pan creates a thin layer of deliciousness. If you want a thicker version, you can either double up the recipe or use an 8×8 glass pan.
It’s a wonderful combination of corn and the corn muffin mix makes a mouthwatering texture. Even Jon [who despises sour cream] absolutely LOVES this dish. It just might be the perfect addition to Thanksgiving this year.
If you try it out, let me know what you think. I cannot rave enough about it!
If you find yourself with nothing to do tomorrow, feel free to come out and see me at the St. Paschal’s Craft Show from 9-4. I’ll be in O’Brien Hall with lots of paper goodness for the upcoming holiday season – and beyond!
And I’ll be back on Monday with Inspiration and a whole week full of creative goodness.