Corn Souffle
A family favorite at Thanksgiving. I never ate this as a kid because it had corn in it.
Ingredients:
- 2 cups of fresh corn kernels (about 5 ears worth)
- 1 cup of sour cream
- 1 cup diced monterey jack cheese
- 1 4 ounce can of diced green chiles
- ½ cup (1 stick) of butter, melted
- 2 eggs
- ½ cup flour
- 1 + ½ teaspoon salt
- Preheat oven to 350F
- Generously butter 1.5 or 2 quart round casserole dish
- Puree 1 cup of corn with butter and eggs in a blender or food processor
- In a large bowl mix flour and salt together. Add sour cream and mix thoroughly until the consistency is paste-like
- Add the corn/butter/egg mixture, and mix thoroughly
- Add remaining ingredients
- Pour into prepared pan and bake, uncovered, 50-60 minutes
This may be prepared a day in advance and reheated before serving. It also freezes beautifully; defrost before reheating.