Rose Mary's Corn Souffle
Rose Mary Mogan
1 box8 1/2 oz. jiffy corn muffin mix
2 largeor 3 medium eggs
1 csour cream
1 stickbutter, or margarine, melted
1 large15 1/2 oz. can whole kernel corn, drained
1 large15 1/2 oz. can cream style corn
1 mediumshallot, chopped fine, (optional)
1 mediumjalapeno pepper, seeded, & chopped fine ( optional)
1 bunchgreen onions, chopped (optional)
1/3-1/2 cshredded, cheddar, mozzarella, or swiss optional
How to Make Rose Mary's Corn Souffle
- PREHEAT OVEN TO 350 DEGREES F. In a medium bowl, combine corn muffin mix, egg, sour cream, drained whole kernel, and cream corn. Add chopped shallots, jalapeno & green onions if using. Stir to mix thourgly.
- Lightly spray a 9 X13 X 2 inch casserole dish with non stick cooking spray.Pour mixture into casserole dish. Bake in oven for 35 to 40 minutes. If using shredded cheese, add cheese on top during the last 10 minutes of baking time, and allow cheese to melt. Remove from oven when cheese has melted, and serve while still warm.
- NOTE: I HAVE MADE THIS DISH WITH chopped vegetables, and also without, with cheese on top, and also without cheese on top. What ever suits your taste. They are all good. You can also add cheese in the casserole before baking it, to make it even cheesier, there is no right or wrong way to make it. Just try it, the addition of sour cream really does add a creamy & smooth texture to this dish.