CORN SOUFFLE

DISCLAIMER: I apologize for not having a picture of this dish. It disappeared before I could snap one.

Don't be frightened by the word "souffle." First of all, this isn't a true souffle. But the eggs and sour cream help to make it puff and give it something of the texture of one. I love this dish because everyone else loves it as well. It is a standard on our Thanksgiving table, but goes equally well with a ham or a roasted chicken. It stands up to a buffet as easily as it works for a sit-down dinner. I prepare it the day before, up to the point of actually baking it, then let it stand at room temperature an hour before I pop it into the oven, where it bakes for 75 minutes.



If you search online for a recipe for corn casserole, you'll find many like it. I've tried quite a few of the recipes over the years and combined the best of each to come up with this final product. Some people just mix corn and cornbread for a crispy dish; others add chiles to spice things up a bit. We like ours with the souffle texture and the mild flavor of scallions.



Serves 8 - 10
2 eggs, beaten
1 (15 oz) can cream-style corn
1 (8 oz) container sour cream
1/4 cup butter, melted
1 (15.25 oz) whole kernel corn, drained well
1 1/2 cups shredded cheddar cheese
3 scallions, chopped
1 (8.5 oz) package dry corn muffin mix (Jiffy)


Preheat oven to 350 degrees. Grease a 2 qt casserole dish.


In a large mixing bowl, combine eggs, cream-style corn, sour cream, and melted butter. Stir in the whole kernel corn, cheese, and scallions. Stir in the corn muffin mix until just moistened.


Bake for 75 minutes. Let stand for 5 minutes before serving.