Highway 61 Roadhouse
Yield: 8 servings
1 (15-ounce) can whole-kernel corn, drained
1 (15-ounce) can cream-style corn
2 1/4 cups (about 10 ounces) corn muffin mix
1/2 cup vegetable oil
2 eggs, lightly beaten
3/4 cup sour cream
2 1/4 ounces (about 2/3 cup) shredded cheddar cheese
Honey Butter (1 stick softened butter beaten with 1/4 cup honey), for garnish
Preheat oven to 350 degrees. Coat a 9-by-13-inch baking pan with non-stick cooking spray; set aside.
In a large bowl, combine all ingredients; mix well. Pour mixture into prepared pan and bake 40 to 45 minutes or until browned around edges and set in the center. Serve hot with Honey Butter.
Per serving: 578 calories; 38g fat (59 percent calories from fat); 15g saturated fat; 102mg cholesterol; 9g protein; 50g carbohydrate; 20g sugar; 4g fiber; 770mg sodium; 115mg calcium; 176mg potassium.
Note: At Highway 61 Roadhouse, this corn soufflé is served as a side dish. Individual servings are baked in 5- or 6-inch pie pans for 25 minutes.