Corn Soufflé

Posted on Nov 10, 2016
5 Comments


Corn Soufflé

Corn Soufflé

Thanksgiving is fast approaching and that means I’ll be making this corn casserole for PB&G.  She calls it corn soufflé, but technically speaking, it’s not really a soufflé.  But I can’t call this anything else.

Corn Soufflé

So who is PB&G anyway?  She is my middle child.  My daughter with a heart of gold, full of empathy for other people, principled, sometimes stubborn and feisty.  She’s very creative and hilarious, quick to giggle and make us laugh.  She also was a vegetarian for over 7 years.  When she was 13, she announced at the dinner table that she was no longer going to eat meat.  From that day forward, no red meat, chicken or fish, at all.  She also dabbled in veganism, but that didn’t last.  Once she walked in the house and the first thing she said, yelled actually, was “It smells like dead animals in here”.  Nice to see you, too.

Corn Soufflé

The thing about going vegetarian at such a young age is that she really didn’t eat very healthy.  I swear she was surviving off of simple carbs and nothing else.  Lots of bagels and PB&J sandwiches.  Then one day when she was 20 and home for Thanksgiving, she decided she wanted bacon.  So she had bacon and went back to eating meat, but now, no pork.  She and Always Hungry do not eat pork because they say the pig is the smartest animal.  This is what they tell me.

Corn Soufflé

Grace still loves peanut butter and eats it all the time, hence I’m calling her PB&G.  So now you know my family and the diverse palates I cook for: Meathead, Always Hungry, PB&G and Picky Eater.  And me, the normal one.  (My family would probably call me “What? Huh?” or “Can you pour me another glass of wine, please?” or “Just half a glass”.)

Corn Soufflé

During the holidays, especially Thanksgiving, there wasn’t much PB&G could eat.  No turkey, gravy, stuffing, ham.  She had corn casserole somewhere and loved it, so I started making it for her.  Then everyone else started asking for it, my aunt and cousin, my mom.  It is a required holiday side dish in our house, as is Cheesy Potatoes.  PB&G was home a week ago and said she was craving these two dishes, so I made them for her.

What is this corn soufflé I speak of?  I clipped this recipe out of the paper years ago, and when I recently did some research, I found lots of versions of this corn casserole.  I’m thinking this might have originated with Jiffy corn muffin mix.

Corn Soufflé

This corn soufflé (or escalloped corn, or corn casserole) is very simple to throw together.  Canned corn, egg, butter, sour cream and corn muffin mix.  Mix it all up, pour in a casserole dish and bake.  This time, the canned corn I used had sea salt, pretty trendy.  Also, the corn muffin mix I used said it was vegetarian, never saw that before. I wonder what is in the regular corn mix (wink, wink)?  And there you have it, probably the easiest side dish I make on Thanksgiving.

So PB&G, here is your corn soufflé recipe.  It’s time for you to start making this yourself.  You don’t have to save it for the holidays, make it any time you have the craving.

Enjoy, Mom

Corn Soufflé

Corn Soufflé

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Corn Soufflé
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

Easy corn casserole for the holidays.

Course: Side Dish
Cuisine: American
Servings: 8
Author: Kelly ~ the hungry bluebird
Ingredients
  • 1 15-oz. can whole kernel corn drained
  • 1 15-oz. can cream-style corn
  • 1 egg lightly beaten
  • 4 tablespoons butter melted
  • 1 cup sour cream
  • 1 8 1/2 oz box corn muffin mix
Instructions
  1. Preheat oven to 350 º
  2. Lightly butter a 2-quart casserole dish.
  3. Combine all ingredients and mix well. Pour into casserole dish and bake 45 – 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)

 

 

 

5 thoughts

  1. My mom is the best. This corn is the best. Love you!!

    Reply

    1. Kelly

      I love you, too. 😘

      Reply

  2. Beth Horner

    November 19, 2015

    That looks delicious! Yum-comfort food at its finest. P.S.-I love the nickname your family has for you-very fitting! Ha!

    Reply

  3. Christina

    November 19, 2016

    Hi! This recipe looks fantastic and simple. I also looked up some corn casserole recipes and found a lot that are almost identical as yours but have 2 eggs and a full stick of butter. Have you always made it this way and any ideas what the difference in butter and eggs would result? Thank you!

    Reply

    1. Kelly

      I’ve always it made this way. A full stick of butter is too much for me, not sure about two eggs. I’ve seen that version also, I’ve just always stuck with this recipe.

      Reply

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