Corn Soufflé… soft, fluffy, creamy and slightly sweet, with just a hint of cayenne pepper. Lighter than mashed potatoes with more flavor, too. This is a recipe I have learned to appreciate – even love.
I had never made corn soufflé before I met Marvin. In fact, I don’t think I’d ever eaten it. Okay, it’s not a real soufflé (it’s made with a box of Jiffy cornbread mix), but now I understand why his family requests this recipe year after year at the holidays. It’s one of those super easy to make, comfort food, potlucky kind of side dishes that everybody loves. It tastes just as great with a bowl of chili as it does with Thanksgiving turkey or Christmas ham. And, here’s my favorite way to eat it… leftover for breakfast, drizzled with real maple syrup and topped with a fried egg. Mmmmmm.
- 1 box Jiffy cornbread mix
- 1 15 oz. can corn (undrained)
- 1 15 oz. can creamed corn
- 1 cup sour cream
- 2 eggs, slightly beaten
- 4 oz. (1 stick) butter, melted
- ¼ tsp. cayenne pepper (optional)
- Preheat the oven to 350 degrees.
- Prepare a casserole dish by spraying lightly with non-stick spray.
- Place the cornbread mix in a large bowl and break up any lumps.
- Add all of the other ingredients and stir well to combine.
- Pour the batter into the prepared casserole dish and bake at 350 degrees for 45 minutes or until set (but not firm like cornbread) and lightly browned.
- Optional: turn on the broiler for the last few minutes of baking to get the top of the casserole a little extra crispy.