Jan just phoned. Our Home Group from church gathered on Monday evening for a culinary feast: salmon, ribs, barbecue chicken, creamy potatoes, green salad, and to-die-for desserts. The evening weather sponsored a perfect opportunity to sit outdoors and say adieu for the summer. I contributed a corn soufflé for the buffet, and Jan requested the recipe. Perhaps you would like to have it for the upcoming holiday weekend.
Memorial Day Corn Soufflé
Ingredients:
1 package Jiffy cornbread mix
1 can whole kernel corn (undrained)
1 can cream-style corn (undrained)
1 egg
1 stick melted butter
1 cup sour cream
Instructions: Preheat oven to 350 degrees. Remove lumps from dry mix. Beat egg. Pour melted butter and egg into sour cream and stir. Separately, add cornbread mix to the cans of corn and stir. Combine all ingredients. Bake 350 degrees in 8x8 greased pan for 30-40 minutes. (I find more time is required.) Check to see if center is firm, but not hard. Cover with foil if cooking time needs to be extended. Cracks might appear; center should not jiggle. Serve with certainty there will be no leftovers!
Helpful Hint: If you like this recipe, and want to use it again, Memorial Day Corn Soufflé easily becomes Labor Day Corn Soufflé, Thanksgiving Day Corn Soufflé, even Christmas Day Corn Soufflé.
Living with Eternal Intentionality: Will you please pray for me when you use this culinary creation?
