Corn Souffle

This is one of the best recipes I have, and it is thanks to an ex-boyfriend’s mom a few Thanksgivings ago (If you’re reading this…thank you!!!).  So I made it last week for our Thanksgiving dinner.  It may just look like cheese from here, but it was a great success!

Corn Souffle:

2 can kernel corn (drain 1 can)
1 can creamed corn
1 stick margarine, melted
1 pkg. jiffy corn muffin mix
1 c. light sour cream
2 eggs, beaten in bowl first
8 oz. grated cheddar cheese

1. mix all except cheese in casserole dish or 9×13 pan
2. bake at 350 degrees uncovered
-flat 9×13 –> 30 min
-deep dish –> 50-55 min
3. put cheese on right when it comes out of the oven.  let sit for 10-15 minutes.

2 thoughts on “Corn Souffle

  1. Pingback: Friday Feast: Megster Meter’s Goodies « Kate Schmate

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