Corn Souffle
 

I make this every Thanksgiving and it is always gone by the end of the night.

I make this too, but I cheat a little:

1 box Jiffy Corn Bread Mix
1 stick butter
1 egg
1 can creamed corn
1 can regular corn
8 oz sour cream

Mix all together, bake 1 hour 350 Do NOT drain either can of corn

That's the one my husband doesn't care for, and I LOVE it!

I love both corn souffle and spinach souffle. The best spinach souffle I ever had was actually in a college cafeteria in Mississippi. I asked for the recipe, but the lady said she was unable to break it down; it was meant for mass quantities!

My mom made a similar recipe and called it Scalloped Corn. I make it too, but add an extra egg, which makes it much like your recipe. The souffle version just melts in your mouth.

If you don't like it, that's understandable that you wouldn't eat it. But I like it. And that's the thing I was referring to over in Boomer's post about weight loss plans. Would I have this every week? No. Not even every month or every quarter. But I would have it for a once-a-year holiday meal and make it fit into my overall healthy eating plan. I refuse to say I'll never have Thing A, B, or C ever in my life if I like it. It's a balancing act for me, not a deprivation act.

If I do once a year it's going to be an outrageous chocolate and whipped cream dessert.

You get my point!:)