Sunday, October 19, 2014

Corn Souffle

I do not cook often, though cooking is the sure way to know exactly what you are putting into your mouth and to control the contents of what goes into it; especially if you are dieting. Cooking is the better choice to make to change eating habits.

But when I do cook, one of the dishes I like to cook the most is corn soufflé. My friend introduced it to me once when she brought it in for a luncheon at work, and ever since, I added the dish to my cooking repertoire.

If you are a lover of corn bread and do not mind a little mush in your life, then this southern style dish will be a food option that you will enjoy; something different and tasty to eat.  But if you like eating corn bread but do not actually enjoy eating corn, then this dish is not for you because there are bits and pieces of corn in every bite that you will taste.

Corn soufflé is an easy dish  to make and serves as a great side for any meal which includes but is not limited to pasta dishes, soups, meat dishes, casseroles, party meals, etc. Takes about 45 minutes to make.


1 Can of Cream Styled Corn
1 Can of Sweet Corn
1 Box of Corn Muffin Mix
1 Egg
1/3 cup Milk (or fatfree milk or almond milk)
1/2 Cup of Plain Fat Free Yogurt (or sour cream)


1. Preheat oven at 400 degrees.
2. Gather all ingredients and place them into the baking tray.

3. Mix all ingredients with a wooden spatula; very well until all lumps have been smoothed out.
4. Place mixture in the oven and let it cook. Should be ready in about 45 minutes. Place a fork into the corn soufflé to see if the inside has dried. (Please note that your fork might appear a little wet even if the corn soufflé is cooked because it is a mushy dish. Check in various places to make sure).

5. Remove from oven and let it sit and cool off for about 5 minutes or so and it is ready to be served.

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