A few years ago, my in-laws came to town for a visit and my step-mother-in-law made what she called corn soufflé. I had never heard of such a thing.
And I’m from the South!
This is kind of like a spoon bread and really versatile as far as ingredients go if you like changing things up.
This is my take on hers – of course I had to add some heat.
Jalapeno Corn Souffle
1 can sweet corn
1 can creamed corn
3 tbsp all purpose flour
1 cup sour cream
1 egg, beaten
1 jalapeno, washed and minced
1/2 cup Monterey jack cheese, shredded
1 tbsp salt
Preheat oven to 350° and spray a 9 x 9 glass baking dish with cooking spray.
Combine everything in a large mixing bowl and pour into baking dish. Bake for 45-55 minutes until slightly browned on top and bubbly.
The longer you bake this, the firmer it gets, so depending on your preference you could make it soft and mushy or firm and bread-like.