
I almost forgot to give you a Thanksgiving day update. In a previous blog entry I said I wanted to make SPAM gumbo for the family. Some of you encouraged me to go for it. Others…well let’s just say you thought Tom Turkey would be enough.
Well, my husband pleaded with me to let the SPAM thing go. His parents were coming and some close friends would be there ,and passing a bowl of SPAM around the table was unthinkable to him. So, I came up with another idea to make a corn souffle. I love corn and I figured I couldn’t mess it up.
Paula Deen from the Food Network reminds me of my grandmother when she would cook. Her southern approach to cooking food just draws me in every time I watch her show. So when I started looking for a corn souffle recipe, I went straight to her website.
I found her recipe, printed it out, bought the ingredients and was ready to go! As I was preparing the dish on Thanksgiving Day, I heard remarks from family members like “Danita, please don’t do it to us”, “Danita, are you sure you know what you’re doing”, “Danita, what do you mean you’ve never made a corn souffle before”.
Doubters, Doubters, Doubters!!! Well, the proof is in the souffle I guess because once it was done they were all begging me for the recipe!!! The doubters turned into believers! The corn souffle was a hit! It was really easy to make and it was a wonderful addition to our Thanksgiving spread. Paula Deen didn’t let me down.
Paula makes cooking fun and she puts a lot of love and “butter” into her meals. Here’s the recipe for her corn souffle. Try it. You’ll love it!

Ingredients:
1 15 1/4-ounce can whole kernel corn, drained
1 14 3/4-ounce can cream-style corn
1 8-ounce package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese
Directions
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
Yield: 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 45-60 minutes
Enjoy!
Danita