How about a new dish for your Thanksgiving feast this Thursday?   Corn souffle is the perfect Thanksgiving side dish.  Not only is it really delicious, it's also really easy to make too.

Every time I make corn souffle I get asked for the recipe.  It's a great side dish any time of the year and works well with so many other dishes,  but I always have it on Thanksgiving.  Just a family tradition I guess.

If you've never tasted or heard of corn souffle, think of it as a giant corn muffin casserole.  Sometimes it's also called corn pudding or corn casserole.  Whatever you want to call it, one thing is for sure, it's yummy!

Corn souffle is extremely easy to make.  Prep time is about 15 minutes.  The longest part of the recipe is waiting for it to finish cooking.  Warning, your kitchen is going to smell really, really good but don't take the corn souffle out too early, okay?  You want it to be golden brown on top.

Here are the ingredients you'll need:

One box of Jiffy corn muffin mix

One can of whole kernel corn

One can of creamed corn

One stick of butter

One egg

One cup of sour cream

A souffle dish

First, grease the interior of the souffle dish with butter,  Set aside the remainder of the stick of butter.

Next, mix both cans of corn and sour cream in the souffle dish.

Beat one egg into the mixture.

Stir the box of Jiffy corn muffin mix into the mixture.

Melt the stick of butter and add it to the mix.

Mix all thoroughly.

Put in 350 degree oven for about an hour and fifteen minutes.  When a knife inserted into the souffle is cleanly withdrawn and the souffle's surface is golden brown, you're done.

Serve corn souffle warm with dinner as a side dish.  As an added treat, try it for breakfast with syrup or honey.

Hope you and your family love it as much as my family does.   Happy Thanksgiving!


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