Here in Pennsylvania, we’re smack dab in the middle of peak sweet corn season. Rather than craving that fresh corny goodness, however, I’m longing for a wintertime dish that is a serious comfort food — made from pantry items and definitely not diet-friendly. This corn soufflé, known affectionately in our house as “Corn Thang”, is a sinfully rich side dish.

Corn Soufflé (AKA “Corn Thang”)

Ingredients:

• 10-12 ounces canned sweet corn, drained
• 8-10 ounces canned creamed corn
• 1 box Jiffy Corn Muffin Mix
• 1 cup melted butter
• 2 eggs, beaten
• 1 cup sour cream
• 2/3 cup grated cheddar cheese

In a large bowl, whisk together all ingredients except cheese. Pour into greased casserole dish and bake at 350 degrees for 30 minutes. Top with cheese; return to oven for 10 minutes or until cheese is golden brown.

Serves 6-8