Wednesday, December 29, 2004
corn souffle
Corn Souffle
Erin Perez
1 can creamed corn
1 box Jiffy cornbread mix
2 c. shredded cheddar cheese
2 eggs
1 tsp. garlic salt
2 Tbs. vegetable oil
Preheat oven to 350°. In a corningware dish, pour the vegetable oil in the dish and smear along the bottom and sides. Whisk the 2 eggs and then pour into the dish, then pour in the cornbread mix, creamed corn, garlic salt, and half of the package of cheese. Mix all together in the dish. Bake (uncovered) 45 minutes or until the center rises and is a golden color. Put the remaining cheese on top of the soufflé and put it back in the oven until the cheese is melted (about 5 minutes).
Erin Perez
1 can creamed corn
1 box Jiffy cornbread mix
2 c. shredded cheddar cheese
2 eggs
1 tsp. garlic salt
2 Tbs. vegetable oil
Preheat oven to 350°. In a corningware dish, pour the vegetable oil in the dish and smear along the bottom and sides. Whisk the 2 eggs and then pour into the dish, then pour in the cornbread mix, creamed corn, garlic salt, and half of the package of cheese. Mix all together in the dish. Bake (uncovered) 45 minutes or until the center rises and is a golden color. Put the remaining cheese on top of the soufflé and put it back in the oven until the cheese is melted (about 5 minutes).
# posted by Chelsea @ 2:18 PM 
