Tuesday, November 23, 2010
This is one of my favorite Thanksgiving recipes. Corn Spoon Bread, or Corn Soufflé. Its really easy, and definitely a crowd favorite.
Here's what you need to get started:
8oz whipped cream cheese
1 cup milk
1/2 cup egg white or egg subsitute
2 1/3 cup frozen corn, thawed
1 14oz can cream corn
1 8.5 oz box corn bread mix
1/3 cup sugar
2 tblspn butter
1 tspn salt
1/4 tsp ground nutmeg
1 dash pepper
Start by beating the cream cheese with 1/3 cup Sugar. If you don't have an electric mixer make sure you are using whipped cream cheese and you can even soften it further for about 10 seconds in the microwave to make it easier to mix it with the sugar. Then add 1 cup of cold milk. The mixture will be very thin at this point.
Then melt or at least soften 2 tablespoons of butter. (and please ignore the messiness of my kitchen in the background!)
Pour in the melted butter. Then add your egg substitute and all your spices--salt, pepper, and nutmeg.
Next pour in 1 can of creamed corn.
And then your cups of frozen corn, now thawed.
Add a box of corn bread mix.
And mix together until all the crumbs are moistened.
Pour into a GREASED baking dish. This is important. I forgot to grease mine and I'm still trying to scrape parts of the bottom!
Bake at 325 degrees for between an hour and an hour and 20 minutes, until its lightly golden brown on top. Yum!
Serve hot, eat and enjoy!!!