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Title: Cheesy Corn Soufflé
Categories: American, Casserole
Yield: 6 Servings

16 oz Frozen or canned corn
2 tb All purpose flour or
- corn starch
2 tb Butter
1 tb Sugar or maple syrup
1 c Milk
1 c Sour cream
1/3 c JUST Egg
16 oz Frozen or canned corn
1 1/4 c Cornbread mix
1 ts Sea salt
1 ts Black pepper
1/2 c Butter; melted
4 oz Pepperjack cheese; grated
4 oz Mature cheddar; grated
1 Jalepeno; thinly sliced

Preparation time: 10 minutes
Cooking time: 100 minutes

One of the most delicious casseroles I've ever eaten!

Preheat the oven to 350°F. Make the creamed corn: Add all the
ingredients for creamed corn to a medium sauce pot or deep pan over
medium heat. Bring to a boil and continue stirring until it thickens
(i.e., when you run a wooden spoon down the middle, the mixture does
not quickly come back together).

Make the soufflé filling: to a large bowl, add creamed corn, sour
cream, JUST Egg and stir until well combined. Add frozen corn,
cornbread mix, salt, and stir. Add melted butter and half the vegan
cheese and, again, stir until well combined.

Pour filling into a pre-greased 4 qt (11-3/4 x 8 x 2-1/2") casserole
dish. Sprinkle the top with remaining cheese and as many jalapeno
slices as you think you can handle. Place in the oven and bake for
approximately 90 minutes (rotating the casserole at about the halfway
point), until the top is lovely and just starting to brown.  

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/easy-and-delicious-cheesy-corn-souffle/>

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