"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn Soufflé Recipe

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

Contributor:  
Contributor:  
Christina Tudor
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. Butter
1 pkg. (8 oz.) Cream Cheese, cubed
1 can Whole Kernel Corn, drained
1 can Cream-Style Corn
1 pkg. (8.5 oz.) Jiffy Corn Muffin Mix
2 Eggs, lightly beaten
2 c. Shredded Cheddar Cheese

Directions:
Directions:
Preheat oven to 350º. Microwave butter in medium microwaveable bowl on until melted. Add cream cheese; continue microwaving until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well. Pour mixture into a greased 13x9-inch baking pan; sprinkle with Cheddar cheese. Bake 40 min. or until golden brown. Cool slightly before serving.

Personal Notes:
Personal Notes:
This dish must be served warm to get the full flavor. This dish is always a big hit at Thanksgiving.

 

 

 

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