Saturday, 11 July 2009

Corn Souffle

* I will just say that I've never met a person who does not love this recipe. If you're making this in London, you can find everything you need at Partridge's in Sloane Square*

2 boxes Jiffy cornbread or corn muffin mix
2 14.5 oz cans of creamed corn
4 eggs
16 oz carton of sour cream
2 sticks butter

Melt butter in 6" deep casserole(I usually melt in microwave and then pour into casserole dish)

Beat eggs and then mix all the rest of the ingredients into eggs.(You don't need a special mixer,mixing well with fork or spoon is sufficient)

Pour mixture into casserole dish.Do not stir.Butter will just pool up around sides and this is fine.

Bake at 350 for 45 min.When knife comes out clean from center,it is done.Enjoy!

Source: Tia Berta

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