Corn souffle hi all

[Guest guest]

This is my sister's recipe. I'm sure you could use a recipe for

cornbread, rather than the mix, somehow.

 

My Sister's Corn Souffle

1 small box jiffy corn muffin mix

1 egg

1 can corn, drained.

1 can cream corn --> tends to work better IMO with the small can of

cream corn ( & a regular can of the plain corn)

1 cup sour cream --> I usually use a bit less, as it's often what's

left of the container that I bought to have on tacos )

1 stick butter ---> I usually skip this entirely!

 

Grease a pan (e.g. 8 x 8, but I have an 11 x 7 one that I use).

 

Dump all of the ingredients into a large bowl. Mix well and pour into

greased pan. Let it sit for about 10 minutes, then bake. (350? I

always guess, then usually turn it up just a bit because DH & I like

it quite well done )

[Guest guest]

hmmm... this one sounds easier to veganize! =)

 

 

On Jan 27, 2006, at 1:12 PM, Amy wrote:

> This is my sister's recipe. I'm sure you could use a recipe for

> cornbread, rather than the mix, somehow.

>

> My Sister's Corn Souffle

> 1 small box jiffy corn muffin mix

> 1 egg

> 1 can corn, drained.

> 1 can cream corn --> tends to work better IMO with the small can of

> cream corn ( & a regular can of the plain corn)

> 1 cup sour cream --> I usually use a bit less, as it's often what's

> left of the container that I bought to have on tacos )

> 1 stick butter ---> I usually skip this entirely!

>

> Grease a pan (e.g. 8 x 8, but I have an 11 x 7 one that I use).

>

> Dump all of the ingredients into a large bowl. Mix well and pour into

> greased pan. Let it sit for about 10 minutes, then bake. (350? I

> always guess, then usually turn it up just a bit because DH & I like

> it quite well done )

>

>

>

>