corn soufflé

If we were still operating under the guise that there were any rules left to this blog, I would say that this entry was going to be a little bit of a cheat.  I have made this recipe several times already and I didn't make anything new last week.  But it is so delicious that I can't store the recipe away forever.  This recipe will be new to you.  At least I cooked something at all, okay?  Get off my back.

The 21st was my third annual Pre-Thanksgiving Thanksgiving.  This is an event that I host every year the weekend before Thanksgiving, whereupon I invite all of my friends over to share a pot-luck style dinner.  I have normally seen these kind of events referred to as "Friendsgiving," but I do not find this cute and there is no need to make myself feel bad if no friends show up to my Friendsgiving.  In my usual fashion, I went into hostess overdrive, preparing far more dishes than were necessary, fretting over tablescapes (despite them being non-existent year after year), and wondering if anyone would show up.

I catered to a smaller crowd than is the norm this year, which actually worked out for the best as my apartment is a cozy size (read: small) and barely enough room for me and my excessive amount of belongings.  This was also my first year without a full-sized stove and someone to coerce into roasting the turkey.  I opted instead to purchase a rotisserie chicken, which took off some of the pressure and allowed the stove to be used for the last minute preparation of literally everything else I was making.  Independent woman, and all that.

I made candied yams, stuffing, expired garlic and cheese biscuits, and a bowl of corn souffle.  Do not let the name fool you, corn soufflé is not actually a souffle.  Answers.com tells me a soufflé is: A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.  Corn soufflé has eggs in it, and is not "light and fluffy" by any stretch of the imagination.  One of my guests referred to it at "corn pudding," but I do not find this name to be particularly accurate either.  I guess no one would want to eat it if it was called "corn mush," which is what I'd name it if I were in charge of such things.  Luckily, I am not.  I have a hard enough time getting people to try this dish with even its fancy name.  It is not very appetizing looking.

Corn Soufflé

• 8oz Sour Cream
• 1 can of corn niblets
• 1 can of creamed corn
• 1 package of Jiffy corn muffin mix
• 1 stick of butter

Mix all ingredients together in a baking dish.  Heat oven to375 and cook for 45 minutes or until center is cooked through and something inserted into the center comes out clean.