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Wednesday, November 23, 2011

Corn Souffle Casserole

This sweet corn casserole is a cross between
 a souffle and a corn pudding.
It's a favorite side to serve with BBQ
ribs or chicken, baked ham or meatloaf.
 Ingredients; cans of corn, butter, eggs, sugar,
sour cream and a box of Jiffy Corn Muffin Mix.
Use the butter wrapper to butter a 2 qt.
(round or rectangular) casserole. 
 Melt the butter in the microwave for 1 minute.
 Whisk in all the ingredients adding the
  muffin mix last.
Pour into the  casserole.
 Bake in a 350 oven for 1 hour until golden and puffed.
 Serve.
This casserole will serve 8-10. 
When I make this I freeze dinner-sized
portions for us to have with another dinner.
Oh! leftovers are  also good warmed in the
morning with heated maple syrup.

Corn Souffle Casserole
1 can (15oz) creamed corn
1 can (15oz) whole corn kernels-do not drain
1 stick butter, melted
1 C (8oz) sour cream
2 eggs, slightly beaten
1/4 C sugar
1 box (8oz) Jiffy Corn Muffin Mix
-------------------------
In a large bowl melt the butter in the microwave
 for 1 minute. Whisk in the remaining ingredients 
adding the muffin mix last. Pour into a greased 
2 qt. casserole. Bake @350 for 1 hour
until puffed and golden.
optional: Top with 1 C shredded cheese
Swiss or Cheddar the last 15 minutes.
Fiesta Corn Casserole: add 1 can (4.5-oz)
chopped green chilies, 1 t cumin, 1/4 t cayenne.
Replace the regular niblets with the fiesta style.

Enjoy!

4 comments:

Country Gal said...

Looks and sounds Yummy ! Hope you and your family have a Happy Thanksgiving.

Anonymous said...

Wow! We've tried several corn soufflé recipes and this was the easiest and definitely tasty!
Jennifer - Charlotte, NC

Mollie said...

Thank you for sharing your recipe WITH photos! :) I lost a friend's recipe and this came in handy for Thanksgiving.

Anonymous said...

I am very excited about this corn souffle recipe. I am doing this for Thanksgiving. Can't to taste it! Thank you for sharing.