Wednesday, November 25, 2015

Corn Souffle

So, as I am making my list and checking it twice of what will be on the Thanksgiving table, I realized that one of my favorite sides has never been posted on the blog. I got this recipe a couple decades ago when I was a newlywed from my co-worker, Alma. She had brought it for an office potluck and I loved it. Ever since then I've made it for the holidays. It's super easy, but so good.


1 can whole kernel corn, drained
1 can cream corn
1 8-ounce container of sour cream
1 box Jiffy corn bread mix
2 eggs, beaten
1 stick melted butter
salsa and sour cream for garnish, optional

Preheat oven to 350 degrees. Mix together and pour into a 9 X 13 or similar size casserole dish. Bake for 50 - 60 minutes.

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