"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Barbara D'Antonio's Corn Souffle Recipe

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This recipe for Barbara D'Antonio's Corn Souffle, by , is from The McCoy-Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy D'Antonio
Added: Thursday, January 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, beaten
8 oz. canned cream corn
1/2 cup melted butter
1 box corn muffin mix
8 oz. canned corn, drained
1 cup sour cream
4 oz. Parmesan cheese

Directions:
Directions:
Preheat oven to 350. Blend together everything except Parmesan cheese being sure everything is mixed completely. Grease 9x12 baking dish and pour mixture in. Top with Parmesan cheese and bake 45-60 minutes until golden brown and toothpick comes out clean.

 

 

 

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