Corn soufflé is indeed a Thanksgiving tradition in most households; but I bet you've never made yours with vanilla yogurt? My roommate Ashley made her family favorite at our roommate Thanksgivukkah feast, and I couldn't get enough of it. I think you'll feel the same way.
corn soufflé
1 stick butter (1/2 cup), melted
1 can regular corn, drained
1 can creamed corn
1 7-8 ounce box corn muffin mix (I recommend Jiffy)
2 eggs, slightly beaten
1/2 teaspoon vanilla extract
1/2 cup yogurt (If you use vanilla yogurt, nix the extract)
1. Preheat oven to 350 degrees.
2. In a large bowl, mix in two cans of corn with egg. Add corn muffin mix and stir until well blended. Add melted butter and yogurt.
3. Place in a greased soufflé pan for 30-35 minutes.
recipe courtesy of ashley sterbcow
