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Corn Souffle Recipe

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This recipe for Corn Souffle is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 15 oz. can whole-kernel corn, drained
1 - 15 oz. can cream-style corn
2 1/4 c. (about 10 oz.) corn muffin mix
1/2 c. vegetable oil
2 eggs, lightly beaten
3/4 c. sour cream
2 1/4 oz. (about 2/3 c.) shredded cheddar cheese
Honey Butter (1 stick softened butter beaten with 1/4 c. honey), for garnish
Directions:
Directions:
Preheat oven to 350º. Coat a 9 x 13 inch baking pan with non-stick cooking spray; set aside.

In a large bowl, combine all ingredients; mix well. Pour mixture into prepared pan and bake 40 to 45 minutes or until browned around edges and set in the center. Serve hot with Honey Butter.
Number Of Servings:
Number Of Servings:
8

 

 

 

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