This was served at the work pot luck and Wayne said it was so good he wants to have it at home someday. That sounds like a reasonable, and easily fulfilled, request (although I did have to add Jiffy Corn Bread Mix to the shopping list).
Julie's Corn Soufflé
- 1 can creamed corn
- 1 can sweet corn undrained
- 1/2 cup butter melted
- 1 egg
- 1 cup sour cream
- 1 box Jiffy Corn Bread Mix
- Mix everything together and put into a greased casserole dish. Bake at 350° for 60-90 minutes.
Wayne thinks this would be a great filling for tamales. Always something new to try!
We did try Aunt Olive’s Corn Casserole for Thanksgiving this year. That was good, but if we have a corn casserole next year, I’ll vote for this Corn Souffle.
According to this site, you can use a crock pot to cook this recipe instead of the oven. They suggest 3-4 hours on high, and also suggest that instead of stirring the the sour cream into the pre-baked mixture, you save it to dollop on top.