Corn Souffle'- A Family Favorite!
I received this recipe several years ago from a dear co-worker. It has become a staple of our Thanksgiving and Christmas meals!!!
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| Ingredients: 2 (16oz) cans whole corn (undrained), 2 (16oz) cans of cream style corn, 2 (8.5oz) boxes of Jiffy Corn Muffin Mix, 1 1/2 sticks of butter (melted and cooled), 2 cups of sour cream, 3 eggs (slightly beaten) |
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| Mix all ingredients until blended and pour into a greased all purpose aluminum pan. (If you want to fix something that would fit into a 13x9, cut the ingredients in half, but use 1 stick of butter and 2 eggs.) If you are using an aluminum pan, make sure that you have it on a baking sheet to give some stability. |
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| Bake at 350 degrees for about 1 hour, until golden. |
I made a huge pan, and if we have any leftovers, they are quickly taken in to-go containers.
If you have a big group coming, this makes enough for 15-18 people.
Enjoy!
La Bonne Vie Y'all!
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