Favorite Corn Souffle Casserole Ever!

Corn Souffle Casserole

A favorite of ours not only during the holidays but year round, too!

Ingredients:

• 1 ½ - 2 cups frozen (sweet-yellow or white) baby whole kernel corn

• 1 (14 3/4 oz) can cream-style corn

• 1 Chopped Green Chiles - 4.5 oz (optional)

• 1 egg, beaten

• 1 (8 oz) package Jiffy corn muffin mix

• 2-4 tablespoons sugar (I like it sweet myself)

• ½ cup cup sour cream

• 2-3 Tablespoons butter, melted

• 1 to 1 ½ cups shredded Cheddar Cheese

• 1 tablespoon sugar for topping (during last 15 minutes of baking)

• 2 extra tablespoons butter the last 15 minutes!

Directions:

• Preheat oven to 350 degrees.

• Grease a 9-by-9 inch baking casserole dish.

• Mix together the corn, chilies, sugar, Jiffy, sour cream, egg, and butter in a large bowl.

• Stir in the cheese.

• Pour into the prepared pan.

• Bake for 55 minutes, or until golden brown and set.

• During the last 15 – 20 minutes, evenly drizzle butter over top and then lightly sprinkle the remaining sugar onto top of casserole and allow to caramelize. 

• Let stand 5 minutes before serving.