At first this recipe just seems like a corn bread recipe, but it is not. It is very moist and not dry like normal corn bread.
What you need:
2 12oz cans whole corn, drained
1 8oz can creamed corn (a 10oz can will work)
1 stick of butter, softened
2 slightly beaten eggs
1 package corn muffin mix
1 cup sour cream
1 8oz can creamed corn (a 10oz can will work)
1 stick of butter, softened
2 slightly beaten eggs
1 package corn muffin mix
1 cup sour cream
Directions:
Mix all ingredients well.
Bake in a 9x13 baking pan at 350˚ for 45 minutes.
Meal Idea:
The Corn Souffle goes great with Chili.
I hope you enjoy it :)
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