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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
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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