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Corn Casserole Souffle(Creamed and Whole Kernel Corn with a Cornbread style Souffle (Great as a Veggie in disguise))

Preparation Time: 15 minutes
Number of Servings: 6-8
Nutrition Info: A great way to hide a veggie from a child who doesn't like to eat them.

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2 small boxes of Jiffy Corn Bread Mix
1 Can of Creamed Corn
1 Can of Whole Kernel Corn, drained
1/2 to 3/4 Cup of Sour Cream
2 eggs, separated and egg whites whipped to form peaks
1/4 Cup of Milk
1 Small yellow onion, finely minced
2 tablespoons melted butter

Directions:  Preheat oven to 450. Place a tablespoon of corn oil in an iron skillet. Place skillet in oven. In a medium bowl, quickly combine corn bread mix, onion and corn. Stir in sour cream, butter and a little bit of the milk until a creamy consistency is reached. Be sure to stir until all of the mix is equally wet but batter should be fairly stiff. Next, gently fold in the whipped egg whites. Take care not to over mix the batter at this point. Pour into the greased hot iron skillet or you may also use a muffin tin. Mixture should hiss a bit due to the hot temperature of the pan. Let bake for 20-25 minutes. Check for color of casserole, not too brown. Adjust temperature to 425 degrees. Continue baking until it is firm and has risen uniformly. Check for doneness. Remove, allow to cool slightly and slice into small squares. It's also great cold, if tailgating.

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Submitted By: D. of MS
Email/Web Site:
Original Source of Recipe: D. D. B.
Date Submitted: 10/21/2005 7:32:14 PM


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