Scalloped Corn Souffle Recipe
Ingredients:
1 stick butter1 can corn & liquid
1 can cream style corn
3 eggs, beaten
1 Jiffy corn muffin mix
1 c. sour cream
1 c. grated cheese, Cheddar
1 sm. onion, chopped
Cooking Directions:
Saute butter and onion until transparent. Add corn (don't drain). Add beaten eggs and muffin mix. Mix in sour cream. Spoon into greased 2 quart casserole dish. Sprinkle cheese on top. Bake 1 hour at 325 degrees.Other Recipes you might like:
Iowa Corn Spoonbread, Jiffy Corn Bake, Onion - Cheddar Corn Bread, Spoon Corn Bread, Vegetable Corn Bread, Baked Corn
