"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Souffle Recipe

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

Contributor:  
Contributor:  
Faye Honabarger
Added: Saturday, June 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. can creamed corn
1 16 oz. can corn
3 eggs (beaten)
8 oz. sour cream
1/4 lb. butter (melted)
1 box Jiffy cornbread mix.

Directions:
Directions:
Mix together undrained cans of corn, melted butter, and cornbread mix. Add eggs. Gently fold in sour cream. Pour mixture into greased 9 x 11" pan and bake at 350 for 25 to 30 minutes.

 

 

 

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