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Christmas & Creamed Corn Soufflè Recipe


And just like that it's 2017. Whaaat? I don't understand how the year can pass by so quickly going unnoticed. Honestly, it's just the sneakiest little boor. Anywho, I hope that this holiday season wasn't too stressful for you and that actually got to rest and relax with all of your lovely people. We attempted to have a stress free Christmas, but it never completely is, is it? But honeslty, there's something about family drama and chaos that makes the holiday season, the beautiful holiday season that it is, you know what i mean? Someone has to get in a mild fight over who makes the better collard greens or what movie is played next in order for it to TRUlY be Christmas!

Jesse and I decided to stay in Vienna, have Christmas eve dinner with the fam and start some traditions of our own like: Christmas church service, Jesse making Topfen Knödels, aka delicious, sweet dumplings filled with apricots or some fruit, having an endless supply of warm glühwein aka mulled wine, Christmas brunch aka endless supplies of french toast casserole, listening to Nat King Cole and Frank Sinatra until your face hurts, gifting each other 5 euro gifts to see how creative we can be, and UNO Championships.

This Christmas, I didn't make a feast. Instead, we went with a pot luck situation and everyone brought something different. I kept things super simple and made braised red cabbage with goat cheese and the dish I have been responsible for the past 10 holiday seasons, corn soufflè. I made it for last year's Thanksgiving feast and made it for Christmas, because I have made a vow to perfect the baked goodness that is corn souffle, plus it's tradition and it's my personal favourite, so here we go, I must share the love!

​Creamed Corn Soufflè

  • 1(8 ounce) box Jiffy cornbread mix (or faux Jiffy mix below)

  • 1(15 ounce) can whole kernel corn, drained

  • 1(15 ounce) can creamed corn (not drained)

  • 1 cup sour cream

  • 1⁄2cup melted butter

  • 2 tsp granulated sugar

  • 1 tsp salt

  • 2 eggs

If you have to improvise for the Jiffy cornbread mix like I did, use this recipe to replace it:

  • 2/3 cup all purpose flour

  • 1/2 cup yellow corn meal

  • 3 Tbs granulated sugar

  • 1 Tbs baking powder

  • 1/4 tsp salt

1. Mix all ingredients and pour into (greased or sprayed with cooking spray) casserole dish.

2. Cook uncovered for 55-60 minutes at 350 degrees.

Puh-leasssse try this recipe. The preparation couldn't be easier and it's just so good. I think it's better than last years recipe, but I do believe we can do even better! So the journey continues. It's one journey I hope never ends.

xo, Mia

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© 2015 Mia Seilern