CORN SOUFFLE
From Marie Carroll, my friend Jen’s mother-in-law – one of their Thanksgiving traditions that I have adopted
– 2 eggs, lightly beaten
– 1 can cream corn (16 oz)
– 1 can whole corn (16 oz)
– 1 C sour cream
– ? C melted butter (I don’t know the amount, so I think I usually do 1/2 C)
– 1 box Jiffy corn bread mix
– 4 oz grated swiss cheeseCombine all except cheese. Bake 35 mins uncovered 350F – do not overbake – should be moist.
Top with grated swiss and broil until cheese is golden brown.
Wednesday, January 31, 2007
Corn Souffle
Posted by Jane Wallin at 10:22 pm No Comments
Categories: eat less meat, Recipes, side dishes