Friday, October 8, 2010

Corn Souffle

Prep Time - not much
Total Time - about an hour

What you need:
Bowl big enough to hold two cans of corn and a few other ingredients
Muff in Pan
Cooking spray
2 Tbsp Butter
1 8 oz pkg Cream Cheese, cubed
1 15 1/4 oz can whole kernel corn, drained
1 14.75 oz can cream style corn
1 8.5 oz corn muffin mix (Jiffy is the only brand that comes in that size)
1 1/2 tsp sugar
2 eggs
1/2 medium onion, diced
1 cup shredded cheddar cheese
A few dashes of Louisiana hot sauce, depending on your taste

Heat oven to 350 degrees
Spray muffin pay with cooking spray (use plenty)
Cut cream cheese into cubes
Lightly beat 2 eggs
Drain whole kernel corn
Dice onion

Microwave mutter in medium microwaveable bowl on high for 30 seconds or until melted.
Add cream cheese cubes and continue microwaving in 15 second increments or until the cream cheese is softened.
Stir until well blended. You don't want any lumps.

Add both cans of corn, the muffin mix, onion, sugar and eggs.  Mix well.

Add Louisiana hot sauce, as much or as little as suits you.

Using the ladle, fill the muffin tins 2/3 full.  Sprinkle with cheese.

Bake 40 minutes or until golden brown.  It is hard to tell if they are done in the middle so make sure you cook them for 40 minutes.

Cool slightly.

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