it is a very good recipe.
Corn Souffle
1 (16 ounce) can whole corn
1 (16 ounce) can creamed corn
1 (8 ½ ounce) box jiffy corn muffin mix
½ cup corn oil
2 beaten eggs
1 (8 ounce) carton sour cream
3 ounces shredded cheddar cheese (or any cheese you have in the fridge)
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Corn Souffle
1 (16 ounce) can whole corn
1 (16 ounce) can creamed corn
1 (8 ½ ounce) box jiffy corn muffin mix
½ cup corn oil
2 beaten eggs
1 (8 ounce) carton sour cream
3 ounces shredded cheddar cheese (or any cheese you have in the fridge)
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Throw all this shit - except cheese - in a big bowl and mix. Then pour into baking dish or soufflé dish or dutch oven or whatever williams sonoma is calling it now that can spend a lot of time in the oven.
Bake @ 350 (what happened to the goddamned degree symbol on the computer keyboard? Fucking Lenovo communists…) for 45 minutes.
Top with cheese and bake another 10 minutes (or until you are ready to sit down. Nothing can hurt this dish, including keeping it in the oven for an extra five - or 55 - minutes.)
Fun variations:
1. As noted any kind of cheese will probably work (well, maybe not bleu). I always add something extra to the cheddar because why not live dangerously life is very short.
2. i usually toss in a fair bit of Tabasco (to the main mix) - unless my mother will be in attendance.
3. I sometimes add a third can of mixed corn (yellow and white) preferably from some politically correct (non-anglo) corn cannery. If memory serves, the recipe-given can sizes are not exact to what’s available in the Chicago region (this is from a southern cookbook where can proportions are different) so you kinda have to fudge the proportions and do math anyway. Again, life is very short and shouldn’t be wasted on math so just go ahead and add that third can. Or not. Whatever really.
Bake @ 350 (what happened to the goddamned degree symbol on the computer keyboard? Fucking Lenovo communists…) for 45 minutes.
Top with cheese and bake another 10 minutes (or until you are ready to sit down. Nothing can hurt this dish, including keeping it in the oven for an extra five - or 55 - minutes.)
Fun variations:
1. As noted any kind of cheese will probably work (well, maybe not bleu). I always add something extra to the cheddar because why not live dangerously life is very short.
2. i usually toss in a fair bit of Tabasco (to the main mix) - unless my mother will be in attendance.
3. I sometimes add a third can of mixed corn (yellow and white) preferably from some politically correct (non-anglo) corn cannery. If memory serves, the recipe-given can sizes are not exact to what’s available in the Chicago region (this is from a southern cookbook where can proportions are different) so you kinda have to fudge the proportions and do math anyway. Again, life is very short and shouldn’t be wasted on math so just go ahead and add that third can. Or not. Whatever really.
F
inally, Google has six image pages of canned corn, most of them from japan. Canned corn is how humanity is going to perish.
1 comment:
thank you so much, and for anyone tempted to try this, YOU WILL NOT BELIEVE YOU HAVE LIVED X # OF YEARS WITHOUT IT. It is so freaking awesome. I ate three helpings of it at thanksgiving. Also, when cooking, do not leave out the sarcasm, it's a vital ingradient.
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