"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Souffle Recipe

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This recipe for Corn Souffle, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Gunther
Added: Thursday, May 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, finely chopped
1 tbsp. olive oil
1 c. sour cream
1/4 tsp. salt
1 tbsp. freshly chopped parsley
3/4 c. shredded cheddar cheese ( divided: 1/2 c and 1/4 c. )
1-1/2 c. corn muffin mix
1 egg
1/3 c. milk
(1) 14-3/4 oz. can cream style corn
3 shakes hot sauce

Directions:
Directions:
Saute onion in olive oil until soft. Mix together the sour cream, salt, fresh parsley, and shredded cheese. Add the sauteed onion. In another bowl, combine the muffin mix, egg, milk, creamed corn, and hot sauce. Butter the bottom of a 9" x 13" pan and pour in corn mixture. Pour sour cream mixture over that. Top with remaining shredded cheese. Bake uncovered in 425 oven for 30 minutes.

 

 

 

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