The Non-Souffle "Souffle"

This is part 2 of my favorite recipes that are easy to make, the most requested, and very easy to transport, perhaps to a Labor Day barbecue.  This recipe is for a delicious Corn Souffle, which technically isn't a souffle because the egg whites are not whipped separately and then folded in.  The dish does slightly "puff up", so thus the name? All you do is combine the ingredients, bake it for an hour or so, and it's done! It's so versatile that I make it at Thanksgiving, Christmas, with Barbecue, and Mexican food. It really goes great with anything. Last Thanksgiving I didn't make it because I thought my family might be sick of it; however, I regretted it when everyone was horrified not to see it on the table!  It's a side that everyone loves!  Keep checking my blog for the last recipe!  Hint: It's a Texas classic!  If you missed the first recipe, check it out: Salsa Mexicana.

Corn Souffle

Serves 6-8

Ingredients:

1 stick of butter, melted

1 can of creamed corn

2 cans of regular corn, drained

2 eggs, lightly beaten

2 tablespoons sugar

1 cup sour cream

1 box, 8.5 oz "Jiffy" corn muffin mix

Directions: 

Preheat oven to 350 degrees.  Mix together all the ingredients.  Pour into an 11 cup, 2.6 L, or 8x9x3 baking dish and bake for an hour or so, until the center is set. Yum! 

**For a spicier version, add 2 thawed "cubes" of Green Chile Sauce!