December 1, 2008
There are some recipes I make that are a testament to my love for my husband. (See post on peanut butter) This corn soufflé recipe is one of those. The recipe has been in Alex’s family for quite some time. The problem is it uses creamed corn. I have many issues but one of my cooking related ones is texture. In my opinion, creamed corn has a horrible texture and looks like what pigs throw up. If any of the evil corn gets on my hands, I will behave like the girl from Willy Wonka, that wants the golden egg, and throw the biggest tantrum in the world. But, I will continue to make this dish year after year and continue to get creamed corn splatter on my hands every year. Why you ask? I am a sucker for my husband. That man has got my number.
And now that I have made this dish oh so enticing, I will provide the recipe. I promise it is much better than the ingredients give it hope to be. Everyone that eats it loves it. I have yet to try it. Here’s hoping for next year.
Recipe courtesy of Alex’s Mama. Slight variations can be found all over that internet thing
1 stick of butter melted
8oz Sour Cream
1 14.5 can of regular corn drained
1 14.5 can of the evil corn (creamed corn)
1 box Jiffy corn muffin mix
1. Preheat the oven to 350.
2. Mix all the ingredients.
3. Pour into an 8×8 pan. I used a loaf pan. I like it better that way.
4. Cook for 60 minutes or until golden brown or a knife comes out clean.