Blue Sails

Maybe soufflé isn't the best word to describe this dish. It’s nowhere near as light and fluffy as a real soufflé. Nor is it as tricky to achieve. It’s not as creamy as a spoon bread, and it’s not really johnnycake, either. If you’ve got a better name, I’d love to hear it.

Easy Corn Soufflé

2 tablespoons butter, melted

8 ounces cream cheese, softened

1 can whole kernel corn, drained

1 can cream-style corn

1 (8.5 ounce) package corn muffin mix

2 eggs

1 cup mild cheddar cheese, shredded

Heat oven to 350F. Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well. Pour into 2-qt. casserole sprayed with cooking spray; top with cheese. Bake about 50 minutes or until knife inserted in center comes out clean. For an added kick, you can substitute jalapeno cream cheese spread for the softened cream cheese, or stir in sliced green onions to batter before topping with cheese. Makes 16 servings.