Corn Souffle Happiness

So R and I made our very first Thanksgiving dinner for the two of us this past Sunday afternoon. All I gotta say is we nailed it! (pictures to follow). Everything was so delicious and R even managed to BBQ a turkey in the rain. Pretty impressed! 

One of the dishes I made was Paula Deen's corn souffle.  I'm not a HUGE Paula fan, but this dish was so easy and really yummy---especially the next day. Try it out...I promise you will love it.

Have a very happy Thanksgiving!

xo, k

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.