Don't be fooled by the photo.
The recipe for that delicious monstrosity is something you will most certainly not find in either Summer Gatherings or A Love Affair with Southern Cooking. It merely seemed appropriate to include this Sweet Corn Souffle here because stickeningly sweet corn in bread-ish form is both summery and southern.
The fact is, you wouldn't find a recipe for Sweet Corn Souffle in any real cookbook, for how could any self-respecting chef/food expert/cookbook author take instructions on the back of a box of dry mix and publish it as a "recipe" for birthday cake, pancakes, cornbread or otherwise?
Oh, wait. Sandra Lee does that.
Then again, I did say "respect."
Now, back to the blonde, bubble-headed Barbie doll of a woman whose body couldn't possibly absorb a single molecule of the fat and calorie-laden "food" she "cooks" in front of the camera. On the one hand, the Semi-ho is everything a food lover would hate. Buy everything and fake like you made it. On the other hand, who doesn't love a woman who matches her Chanel-quilted headband to her JV-cheerleader-too-tight deep V-neck cashmere sweater to her apron to the drapes in her "kitchen" to the tiled backsplash and down to her appliances?!?! And when she goes all pink, you know she means business.
I will say that as much as I am not fond of Sandra Lee, I do appreciate the philosophy of semi-homemade. Life moves pretty fast, and there are times when you just have to resort to using the $0.69 box of Jiffy cornbread mix because you don't have time to grow corn in your backyard, harvest the corn, shuck it, cut it, dry it, and do whatever else you're supposed to do to make cornmeal.
So I didn't actually even cheat. It wasn't like I was going to make cornbread and was forced to use a mix out of convenience in the last minute. I actually have a recipe for this Sweet Corn Souffle that specifically calls for the boxed mix as one of the ingredients. I am not quite sure why it's called a "souffle," as there is absolutely nothing souffle-ish about this sour cream-heavy cake hy-bread. Maybe it's the eggs, though they aren't even separated and beaten. Everything is dumped into a bowl, combined and baked.
When I make it, I almost feel a little dirty.
But only until it cools and I eat it.
Sweet Corn Souffle/Creamy Corn Casserole Recipe
Ingredients for Sweet Corn Souffle/Casserole
½ cup melted butter
2 lightly beaten eggs
1 8.5 oz package of Jiffy cornbread mix
1 can of whole kernel corn
1 can of cream-style corn
1 cup sour cream
Directions for Sweet Corn Souffle/Casserole
Preheat oven to 350.
In a large bowl, stir together: ½ c melted butter, 2 lightly beaten eggs, 1 8.5 oz package of Jiffy cornbread mix, 1 can of whole kernel corn, 1 can of cream-style corn, and 1 c. sour cream.
Pour into a lightly greased 9x9" baking pan.
Bake for 45 minutes.
H. C. says
I got a semi-ho inspired recipe that I'll be posting shortly too. Yes, it's revolting until I sink my teeth in.
Susan says
you know, i've made homemade cornbread with a few different recipes and flavor-wise, you can't beat jiffy...in my opinion.
KG's alright, but Paul Pierce is the man. ;-)
Sarah Carrico says
I AM SOOOOOOOOO EXCITED!!! I'm not going to be one of those "I never win annnnyyyyyything" people, because I won $1 on a lotto ticket a couple of weeks ago, but I've never won a cookbook, and I am very much looking forward to earning my prize! THANKS! [I emailed you]
Danielle's Daughter says
Girl, that jolly happy butter-eating Food network chick Paula Deen made that very same corn 'souffle' recently on an episode of one of her shows-the one where she cooks in the kitchen of her own house while her husband putters around feeding her dog-, and i felt horrified, absolutely HORRIFIED by how much i felt like drooling my way to the market to get a can of creamed corn (which i hate) and a box of Jiffy (which reminds me of my childhood, as my southern grandmother made it constantly) and baking it all up myself in my kitchen.
But alas, i didn't write the recipe down. I just drooled.
And here you are, to the rescue!
I still feel horrified that i'm even considering eating this. :(
condiment says
Susan's a Paul Pierce fan? No wonder she likes Jiffy muffin mix better than real food. Although I have to admit, my late dad, who as far as I know never cooked anything else in his entire life, certainly did rock the Jiffy. When he was feeling festive, he mixed walnuts into it.
Sharon says
I try to make nearly everything homemade, but I'd have to agree that sometimes the .70 cent Jiffy box can't be beat for this "souffle."
brewinphan says
Do I need to stay true to the Sandra Lee-style of cooking and make this recipe while I'm drunk? I'm always searching for a good cornbread(ish) recipe. I'll give this a shot.
Anonymous says
Even better, top it with shredded cheddar cheese the last 10 minutes or so of baking......Heaven!!
At my house we call this cheesy corn-cornbread. Yeah, we're so original.
Anonymous says
Even better, top it with shredded cheddar cheese the last 10 minutes or so of baking......Heaven!!
At my house we call this cheesy corn-cornbread. Yeah, we're so original.
d* says
whee!!!
thanks Sarah!
and the randomizer thingie!
i can't wait the receive the cookbook!
Hillary says
Corn souffle looks good. LOVE the random integer generator...and what happened to Tastespotting?!
Susan says
In Paula Deen's Corn Casserole recipe...there are NO eggs !!!! I've never seen this recipe without eggs, but her's does not list eggs. hmmmmm ??? Have you made it w/o eggs??
Solana Beach Foodie says
Cheese, cheese, and lots and lots of cheese! I bet the kids love this. This is best served with chicken brest fillet or roasted chicken. Is it okay if I use cheddar cheese or mozzarella cheese?
Sarah J. Gim says
SolanaBeachFoodie: my instinct is that any "melty" cheese would work if you're adding it to the top of the bread in the last 5-10 minutes of baking! can't say for sure, so if you try it, let us know how it goes!