Creamy Corn Souffle | Photo by HFLP
If I had another, more sinister blog called “Unhealthy Food Lazy People,” I’d probably put this recipe there, instead of here.
But, it’s not meant to be eaten as anything other than a side dish, and for that, it’s a great recipe. It’s a Paula Deen-ish kind of thing.
I made it last week for a Kentucky Derby party hosted by our good friends and the world’s greatest neighbors (no joke). It was a smashing success, as it usually is. (One of these years, the horse I bet on will net me the big prize, but that year wasn’t this year, or any of the last 10)
I call it a souffle because, frankly, that’s what it is. But also, making things sound french is a good way to make them more impressive. I mean, would you rather have a beignet or a big donut hole? A cafe au lait or coffee with milk? A pizza or une pizza?
It’s incredibly easy to make, just make sure to take it out of the oven at the right time. It’s not cornbread, despite how it looks in the dish. The top isn’t supposed to brown uniformly, just a little around the edges, if at all. A toothpick test in the middle usually lets me know.
EDIT: And I just want to point out quickly, Jiffy brand corn muffin mix is not vegetarian. I know the Martha White brand is, and they carry that everywhere right next to Jiffy, so go with that one. Thanks, peppertree.
Here’s what you need:
- 8oz of sour cream
- Stick of butter, melted
- 1 1/2 cup of Martha White corn bread mix
- 2 eggs
- 1 can of corn
- 1 can of cream corn
- 9 x 13 dish, or something similar
Stir it up, stir it up good, ugh! | Photo by HFLP
Here’s what do do:
Step 1) Mix all of the ingredients in a large mixing bowl.
Step 2) Pour into a 9 x 13 baking dish.
Waiting for it's turn in the oven | Photo by HFLP
Step 3) Bake, uncovered, for 35-40 minutes at 350 degrees.
Step 4) When the edges begin to brown, remove from oven and serve warm.
Now, just don’t sit and eat it all by yourself.
As always, thanks for taking the time out of your busy day to read my little blog.
healthy food | lazy people 