Corn Souffle

With Spring here and Summer right around the corner, you will probably be invited to lots of get-togethers.  Crawfish boils, potlucks, church suppers, backyard parties and barbeques abound this time of year.  With good weather comes good times.  So, I thought I'd blog about a dish you can take to your next outing.  Not only is it delicious, it's also versatile and perfectly portable.

I tore this recipe out of a magazine a few years ago but never made it.  I forgot about it, really.  But, I ran across it recently and figured I'd give it a try.  Glad I did!  It was so good!  And don't let the name fool you.  You don't need a souffle dish to make it.

CORN SOUFFLE

2 TBS butter
1 (8oz) package cream cheese, cubed
1 can whole kernel corn, drained
1 can cream corn
1 (8.5oz) package corn muffin mix (I used Jiffy)
2 eggs, beaten
1 cup shredded cheddar

Preheat oven to 350 degrees.  In a big microwave-safe bowl, microwave the butter to melt (about 30 seconds or so).  Add cubed cream cheese and continue to microwave 15-30 more seconds or until the cream cheese is soft.  Stir until well blended.  Add drained whole kernel corn, cream corn, muffin mix and beaten eggs.  Mix well.  Pour into a greased 9x13 baking dish.  Sprinkle cheese on top.

Bake 40 minutes.  Cool slightly before serving.

If you are bringing this to a potluck, cover with foil after cooling slightly.  Cut into squares to serve.

This dish is always popular because just about everyone loves corn.  It's sweet and savory.  Delicious!

A spicier variation:  Use a can of Mexican Corn in place of the regular corn and replace the cheddar with pepper jack cheese.  You could even add some diced jalapeno if you like it extra spicy!

So, the next time you have to bring a dish to a party, give this one a try.  It won't disappoint.