"The belly rules the mind."--Spanish Proverb

Corn Souffle Recipe

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This recipe for Corn Souffle, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Jean Ligon *
Added: Tuesday, January 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can kernel corn (drain)
1 can cream corn
2 eggs slightly beaten
1 8 oz. sour cream
1 box corn muffin mix
Grated cheese if wanted (add on as topping when souffle is cooked)

Directions:
Directions:
Stir all ingredients except cheese/place in lightly greased 9/13 casserole. Bake 350 for 35 minutes.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Good holiday recipe.

 

 

 

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