Wednesday, November 26, 2008

Corn Souffle Sky Watch Friday ...

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


  1. A skywatch receipe? That must be a first. Sadly I don't think we can get cream style corn in Scotland.

  2. lol! This great photo looks like corn souffle and you even include a real corn souffle recipe!
    Thanks. I will copy and paste to save. Sounds yummy!

    Happy Sky Watch Friday!
    New Mexico

  3. Love the picture. Could you just come over and make the souffle for me? that would be easier...I am tired of cooking. :)

  4. Happy 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.

  5. Your recipe got me drooling and your photo got me dreaming. Great combo :-)

  6. This is so funny that you posted this because it is the ONE thing I cook on Thanksgiving! :-)

    My 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!!! :-)