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Corn Soufflé Recipe

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

Contributor:  
Contributor:  
Annie Van Loon Kupfrian
Added: Wednesday, July 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One 14-15 ounce can corn (not drained)
One 14-15 ounce can creamed corn
1 box Jiffy cornbread mix
1-cup sour cream
1-stick butter (melted and cooled) you can use less
2 eggs
1/3-cup sugarº

Directions:
Directions:
Mix all ingredients together and place in a ovenproof dish. Bake about 50 to 60 minutes at 350 degrees. This might require more baking time.

Personal Notes:
Personal Notes:
This recipe can be doubled.

 

 

 

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