Monday, November 19, 2012

Corn Souffle

This is one of my favorite dishes to bring to a potluck, especially around this time of year, because it's dead easy to make, but everyone always raves about how delicious it is.  And the weirdest part is, almost all the ingredients come out of a box or a can.

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I wouldn't technically consider it a souffle, but if you bake it in a souffle dish, it will rise and fall like one.  If you don't have a souffle dish (like me), you can also just bake it in a regular 9"x13" baking dish, and it'll be just as delicious.  It's like a super moist corn bread, but to describe it like that is to do it a grave injustice.  It's just that little bit sweet enough where you'll keep taking another bite to try to taste it some more, and it's light enough that you won't regret it.

So make this dish, sit back, and wait for the compliments to roll in.

Corn Souffle
 
Corn Souffle
serves 15-20

2 large eggs
1/2 cup oil or 1 stick of butter, melted
8 oz. sour cream
16 oz. can whole corn kernels, drained
16 oz. can creamed corn
8 1/2 oz. Jiffy corn muffin mix

Preheat oven to 350°F.

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In a large bowl, beat the 2 eggs.  Add oil or melted butter and sour cream and combine (the sour cream will help emulsify the oil and eggs).

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Add the drained corn and creamed corn and mix.  Finally, add the corn muffin mix and stir until combined.

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Bake in a 2 quart souffle dish for 55 minutes or a 9"x13" baking dish for 45 minutes until golden brown.  Serve warm, if possible, but it's okay at room temperature, too.

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If you like, you can also sprinkle on some shredded cheddar cheese when there are 10 minutes left to bake.  Other ideas for add-ins would be chopped peppers, scallions, and crumbled, cooked bacon.  Personally, I like it just as it is.  ^_^

1 comment:

  1. this is also one of our favorites. our family adjustment, no butter (turns out just the same) and plain (greek) yogurt instead of the sour cream. you're right though, it's amazing!

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