>> Sunday, January 31, 2010
As mentioned in my slow cooker enchiladas post, we served it with an awesome side called Cornbread Souffle. I think I am on a cornbread kick lately! This is by far the most unhealthy, yummilicious, tasty goodness dish you could ever want! And talk about easy peasy, prep time is less than 5 minutes!
This is also a favorite that we serve during the summer when we grill skirt steak and serve it over mixed greens with black bean salad (a recipe for a future blog post).
1 box Jiffy Corn Muffin Mix
2 large eggs
1 10 oz can creamed corn
1 10 oz can sweet corn (drained)
8 oz sour cream
1 stick butter, softened
1-2 jalepeno peppers, seeded and diced
2 TBSP onion flakes
Preheat oven to 350 degrees, use non stick cooking spray and coat the bottom and sides of a 13x9 casserole dish.
Combine all ingredients until batter is well mixed. Pour into casserole dish and bake for 1 hour.
That's it, enjoy!
PS- we were so hungry, I forgot to take a pic of the finished product, I'll add a photo next time I make it!