"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Corn Souffle (Baked Cream Corn) Recipe

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This recipe for Corn Souffle (Baked Cream Corn), by , is from The St. Margaret's Episcopal School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Miller
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
.
.
2 eggs
1 can creamed corn (At least 11 oz)
1 can whole kernel corn (Drained)
1 cup of sour cream
1/2 cup of melted butter or margarine
Salt and pepper to taste
1 Package of Jiffy Corn Muffin Mix
1 cup of grated Swiss cheese

Directions:
Directions:
Beat 2 eggs in the baking dish.
Add creamed corn, whole kernel corn, sour cream, melted butter/ margarine, and salt and pepper to taste.
Stir all ingredients listed above in the baking dish with the eggs.
Add Jiffy Corn Muffin Mix and fold into mixture.
Top with Swiss cheese.
Bake uncovered at 350 in the center of the oven for 50 to 60 minutes or until golden brown.
This recipe serves 8 - 10 people.

 

 

 

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