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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Jiffy Cornbread Souffle Recipe

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This recipe for Jiffy Cornbread Souffle is from Our Favorite Recipes, 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:  
(8 ounce) boxes Jiffy corn muffin mix
1 (8 ounce) can creamed corn
1 cup shredded cheddar cheese
2 eggs
2⁄3 cup milk or 2⁄3 cup sour cream
DIRECTIONS
Mix cornbread as directed on package.
Add in corn and cheese.
*If using milk add at the end and only use enough to make the consistency like thick pancake batter.
.
Recommend using a 9x13 if you want it done in 20 minutes
Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.
Directions:
Directions:
(8 ounce) boxes Jiffy corn muffin mix
1 (8 ounce) can creamed corn
1 cup shredded cheddar cheese
2 eggs
2⁄3 cup milk or 2⁄3 cup sour cream
DIRECTIONS
Mix cornbread as directed on package.
Add in corn and cheese.
*If using milk add at the end and only use enough to make the consistency like thick pancake batter.
.
Recommend using a 9x13 if you want it done in 20 minutes
Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

 

 

 

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