Dear Santa:
For Christmas this year, there are many things I would like:
- Double oven, flat-top electric stove
- New sofa
- Cuisinart food processor
- Alaskan cruise with my hubby
- Clothes that fit over my nursing-enhanced chest
- A 10 hour night of sleep….un-interrupted please
I know none of these things can be pulled out of your bag this year Santa, but don’t be sad. Those are just things that I would like. I already have everything I need and love. Thank you Santa.
Love,
Carole
This corn souffle recipe is one we make every Thanksgiving dinner as a side dish, along with my famous Praline Sweet Potatoes!
Corn Souffle
Description
This corn soufflé is simple to make because it uses Jiffy Corn Muffin mix as it’s base! We make this every Thanksgiving dinner.
Ingredients
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1 stick butter, melted
-
1 C sour cream
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2 eggs
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1 can corn, undrained
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1 can creamed corn
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1 box Jiffy cornbread mix
Instructions
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Preheat oven to 350 degrees and spray a 9×13 pan with nonstick spray.
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Mix all the ingredients in a large bowl and mix well. Pour into pan and bake for one hour. Can be served warm or room temperature.
Nutrition
- Serving Size: 1/8th
- Calories: 254
- Sugar: 10g
- Sodium: 559mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 59mg
Anyone have any tips on this? I followed all the instructions and even baked it for 2 hours total and it never set up.
★★★★★
When you say it never set up, did it stay soupy? If so, I think you may have made a mistake with the recipe. It is a soft product, but definitely firm enough to scoop out and stay in it’s shape.