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Pantry Corn Souffle Recipe

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This recipe for Pantry Corn Souffle, by , is from The Moore Family 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!

Contributor:  
Contributor:  
Keith Moore

Category:
Category:

Ingredients:  
Ingredients:  
1 can corn, with liquid
1 can creamed corn, with liquid
1 box corn muffin mix
1 cup sour cream
½ cup melted butter

Directions:
Directions:
Mix all the ingredients and pour into a greased 9" baking pan.
Cook in a 350ºF oven for 60 minutes (keep an eye on it after 45 minutes) and remove when it's golden brown and the center is set.

Personal Notes:
Personal Notes:
Weena loves corn bread. This is even better. We call it Pantry Soufflé because it uses stuff that we almost always have sitting in the back of the cupboard. It's not fancy, but it seems so when you serve it.

 

 

 

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