Humble Corn Soufflé

Many people assume that because we cook and write about food that we are food snobs. Sometimes we are asked “Do you eat like this all the time?” Like what? Yes, we cook and eat at home, but not every dish or meal that we serve is chichi. Cooking at home is more about creating an environment that keeps everyone coming back for more than pretentious dining. Simple roasted cauliflower or a quick tomato salad graces our table as often or more frequently than haute cuisine.

We try to use fresh vegetables when they are in season, but during the winter months it can be a challenge to find freshly-picked ingredients. Corn is one of the few vegetables that maintains good flavor and consistency when canned. A co-worker introduced Dom to this soufflé-like casserole when we were first married and after many years, we revived the forgotten recipe. This casserole is wicked quick to make and is quite tasty.

• 1 (15 oz.) can whole kernel corn, undrained
• 1 (15 oz.) can cream-style corn
• 1 cup sour cream
• 1/4 cup sugar
• 2 eggs, beaten
• 1/2 cup butter, melted
• 1 fresh jalapeno, seeded and diced
• 1 (8 oz.) box Jiffy corn muffin mix (or recipe below)
• {or 1 2-oz. can of diced green chilies}, (optional)
• 1/2 teaspoon coriander, (optional)
• Pinch of cumin, (optional)

Corn Bread Mix: (8 oz. mix equivalent)

• 2/3 cup flour
• 1/2 cup yellow cornmeal
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Preheat oven to 350ºF. Mix corn and other wet ingredients together and combine well.  Add muffin mix and stir until completely combined. Pour batter into a greased 9 X 13 baking dish or casserole pan.

Bake the casserole for 50-60 minutes until completely set. The casserole should not jiggle at all when shaken. The top of the casserole should be nicely browned and cracked. Let dish stand for about 5 minutes before serving.