Baked Corn Souffle
From chefmeow 16 years ago
- 40 minutes to make
- Serves 4
BAKED CORN SOUFFLÉ This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartford Estate in Mesquite Texas in 1991.
Ingredients
- 2 eggs lightly whisked shopping list
- 1 cup sour cream shopping list
- 1/2 cup melted butter shopping list
- 16 ounce can whole kernel corn drained shopping list
- 16 ounce can cream style corn shopping list
- 1 package corn muffin mix shopping list
How to make it
- Whisk eggs in a mixing bowl then add each of the other ingredients whisking them in as you go.
- Place in a rectangular baking dish and bake at 350 for 40 minutes.
The Rating
Reviewed by 3 people-
Sounds great! I do one somewhat like this but this one sounds better.
bluewaterandsand
in GAFFNEY loved it
-
This one has about 1/2 cup more sour cream than the recipe I ahve that is similar. I love this stuff. Wondering what sort of mix you are using and how many ounces it is??? Gets a 5 no matter... :)
lindal34
in Vero Beach loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "