Beat 3 eggs with a whisk, add 2 cans cream style corn, 1 can whole kernel corn, 2 cups herbed stuffing mix, 1 cup milk, 3/4 stick of melted butter, 1 cup grated cheddar, 1 jar of chopped pimeto, 2 tablespoons minced onion, 1 teaspoon salt, 1 teaspoon pepper. Mix together and let sit for 15 minutes. Pour into casserole dish and sprinkle another cup of cheddar on top. Bake in a 325 degree for one hour. Cool and cover with Saran to keep it moist.More gorgeous skies at http://www.skyley.blogspot.com
A skywatch receipe? That must be a first. Sadly I don't think we can get cream style corn in Scotland.
ReplyDeleteCool shot, thanks for sharing.
ReplyDeleteCheers!
Regina In Pictures
lol! This great photo looks like corn souffle and you even include a real corn souffle recipe!
ReplyDeleteThanks. I will copy and paste to save. Sounds yummy!
Happy Sky Watch Friday!
~Lisa
New Mexico
Love the picture. Could you just come over and make the souffle for me? that would be easier...I am tired of cooking. :)
ReplyDeleteHappy to find your blog, as I was raised on a farm near Wilmot, SD and was feeling a little homesick today. I like your posts and pics and will definitely come back for more visits.
ReplyDeleteYour recipe got me drooling and your photo got me dreaming. Great combo :-)
ReplyDeleteThis is so funny that you posted this because it is the ONE thing I cook on Thanksgiving! :-)
ReplyDeleteMy recipe for Corn Souffle is even easier than yours though!
8 oz can regular corn
8 oz can cream style corn
1 stick melted butter
2 eggs
1 pkg Jiffy corn muffin mix
8 oz sour cream
Mix all together in a casserole dish and bake at 400 for 30 minutes or until the top starts to brown.
Hey, if I can make this, it HAS to be VERY simple.
Hope you had a wonderful Thanksgiving!!! :-)