Recipe

Baked Corn Souffle Recipe


Baked Corn Souffle Recipe
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.

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Ingredients
  • 2 eggs lightly whisked
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 16 ounce can whole kernel corn drained
  • 16 ounce can cream style corn
  • 1 package corn muffin mix

Directions
  1. Whisk eggs in a mixing bowl then add each of the other ingredients whisking them in as you go.
  2. Place in a rectangular baking dish and bake at 350 for 40 minutes.

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Comments


Sounds great! I do one somewhat like this but this one sounds better.


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... :)


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