“Hooray for Corn Soufflé”

I’m flattered that that is a direct quote about the quick and easy sidedish I made for Thanksgiving. So I share the recipe with you now for your own enjoyment.

Ingredients:
1 stick butter, melted and cooled to room temperature
1 egg
1 can cream-style corn
1 can whole corn, drained
1 box Jiffy cornbread mix
2/3 cup milk
1 cup sour cream
Optional:
1 teaspoon sugar

In a microwave safe mixing bowl, melt butter in microwave and allow to cool to room temperature (or I guess, melt it on low power without letting it get too hot—that’s what I did when short on time). Beat egg into melted, room temp butter. Add all other ingredients except sugar, stir well. Pour into a greased 9x13 pan and sprinkle sugar on top (optional). Bake at 350 degrees for 45 minutes, or until done. You can tell if it’s done by inserting a toothpick into the center; if it comes out clean, it’s done. Let sit for 5 minutes and serve. Feeds 4-6. This recipe can be easily doubled to feed 10-12, just use a deeper baking dish and bake longer.