This Corn Soufflé is from my cookbook! It’s one of my favorite recipes at Thanksgiving and always one of the first dishes to go.
Can everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie. I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable? The other 364 days of the year we can worry about calories. Seriously. Let’s give ourselves a break, puh-lease.
Now that I have you all buttered up to calorie laden dishes let me introduce you to this Corn Soufflé. My friend Lauren brought this to Thanksgiving dinner and I found myself going back for not only seconds, but thirds. I had no idea that is was surprisingly easy and I can’t say enough about how good it is. This one is also from my cookbook! Enjoy!
- 1 (15-oz.) can corn niblets, with liquid
- 1 (15-oz.) creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
- Preheat oven to 350 degrees and lightly grease a 9" square baking dish.
- In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.