On Thanksgiving we try to sustain tradition, and that can be a lot of work. Something really, really easy to prepare is much appreciated. This ‘soufflé’ is a snap, uses mostly canned or boxed ingredients (not always a bad thing) and supports the tradition of serving something made with corn on the day. This one marries English technique with North American ingredients.
- 2 beaten eggs
- 1 can creamed corn
- 1 can kernel corn with its juice
- 1 8 oz container of sour cream
- 1 box “Jiffy” corn muffin mix
- 1 stick melted butter
- Mix all ingredients together in a bowl with a whisk.
Preheat the oven to 350°.
- Pour into a soufflé dish or other oven-proof container.
- Bake for approximately 1 hour. Check for doneness with a toothpick inserted in the middle of the pudding – it should be moist but not at all runny.
- For a crunchier texture, substitute a package of frozen corn for the can. Defrost the frozen corn first.
- There is no substitute for a can of creamed corn.