This is a favorite recipe from a former work colleague I haven’t made it for a while but today is bitterly cold and very windy – cooking comfort food seemed like a good plan. I’ve always made this as a side dish but decided to made it my entree this time.
Corn Soufflé – serves 6-8 as a side dish
Preheat oven to 350 degrees
1 stick of butter
1 small onion, diced
1/2 green and 1/2 red bell pepper – chopped
2 garlic cloves, minced
Sauté in butter for 5-6 minutes, set aside to cool.
In a large bowl add:
1 box Jiffy Cornbread mix
1 can creamed corn
1 can sweet corn – drain only 1/2 the liquid
3 eggs – lightly beaten
1 c sour cream (not low-fat)
1/2 c Colby-Jack cheese, finely shredded
Salt and pepper to taste
Dash of cayenne pepper, optional
Stir together till mixed. Butter a soufflé dish. Add the sautéed veggies into the corn mixture, fold in gently. Transfer to the soufflé dish and bake for 70 to 80 minutes. Top with 1/2 c cheese and return it to the oven for 5 minutes or until just melted. Cool for 5-10 minutes and serve.
