Friday, September 25, 2015

Corn Souffle Casserole

Sometimes you need fancy food. With a flamboyant display of sauce on the plate and a confetti of fresh herbs. Really impressive stuff like Sole Meuniere or Beef Tenderloin.

And sometimes you need stick-to-your ribs, warm-your-soul stuff. Well, folks, Corn Souffle Casserole is middle America comfort food at its finest. It is dang good, and I'm always looking for an excuse to add it to the menu.

So leave your fancy pants in the closet. Today we're eating casserole.

Let's get cooking!

Corn Souffle Casserole
Adapted from my mother-in-law and my sister-in-law

1 (8.5 ounce) box Jiffy corn muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
2 beaten eggs
1 cup sour cream
1 cup shredded cheddar cheese, divided

Preheat oven to 350 degrees. Grease a 2 quart baking dish (a 9" x 9" or 8" x 8" baking dish would work great) and set aside.

In a large bowl, stir together corn bread mix, whole kernel corn, creamed corn, eggs, sour cream, and 1/2 cup cheese. Pour into prepared baking dish. Bake for 25 minutes. Sprinkle remaining 1/2 cup cheese over top and bake for an additional 20-25 minutes, until the cheese is melted and casserole is set in the middle.

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