Why did the chicken cross the road? To get to the Corn Soufflé!
If you have been reading my posts you will have probably noticed a few things. One, it took me a while to embrace cooking, and two, I needed a lot of help in the beginning. When I was 21 and newly married, I decided I wanted to host Thanksgiving. Don’t ask me why it just kind of happened. I remember my brother Jeff saying something like “oh great we will probably get frozen turkey pot pies when we go to Kim’s”. By the way... I now can make a killer turkey pot pie! Anyway, as the holiday grew closer, I sort of realized I didn’t have a clue about what I was doing. In a slight panic, I did what all girls do... I called grandma! We walked through the menu, made a shopping list, and I wrote down recipes. I love that I have a card for stuffing in my recipe box, even though now it’s a no brainer, it’s how she taught me to make it. On Thanksgiving morning grandma Pearl came over and helped me get everything ready, then went home and came back when everybody else arrived. She didn’t say anything to anybody about what she had done, just sat back and let everybody be amazed that I pulled this off. Her smile and he winks at me were priceless! The dinner turned out great! I am so grateful that I have this wonderful memory of her and I making that meal together. I love Thanksgiving for so many reasons, but mostly because it brings grandma Pearl back to me in such a cherished way. As we all sat down to my first of many Thanksgiving meals, I lovingly placed on my brother Jeff’s plate, a still completely frozen turkey pot pie! I just couldn’t help myself!
Today’s recipe is one I have often made on Thanksgiving, or when I am just in a comfort food mood. This week we had it with meatloaf. It’s baked in this stunning Bellissima 1.5 L Hen Casserole dish. Regularly 344.99 and on sale this week for 276.99. Go to the Pottery Avenue website and use code Twila or PAF for your 20% discount. I love that the cover keeps food warm while everything else is making it’s a way to the table. The artwork on it is truly amazing!

From my heart to yours, smacznego!

Kim’s Corn Soufflé

  • 1 can whole kernel corn drained
  • 1 can cream of corn
  • 1 Jiffy corn muffin mix
  • 1 cup sour cream
  • 3 large eggs beaten
  • 1 stick of butter melted
  • 1/4 cup mayonnaise
  • 1 cup grated sharp cheddar cheese

Mix all ingredients together holding back 1/4 cup of the cheese. Bake at 350 for 50-55 minutes. Sprinkle remaining cheese on top and bake for 5 more minutes.
It’s a super easy recipe, but delicious!