Corn Souffle

by Justin Halverson

This is a great recipe I found on dutchovennet.com. Very simple and quick to make, and it warms the soul! This has a great southern taste and will please cornbread and souffle fans alike. Give it a try!

Ingredients:

8.5 oz corn muffin mix
1/3 cup milk
1 large egg
1 cup sour cream
1 15 oz can whole kernel corn
1 15 oz can creamed corn


Directions:

Combine corn muffin mix, milk, egg, and sour cream in a bowl and mix until smooth. Add in the creamed corn and whole kernel corn and stir until blended.

Pour mixture into a 12" Dutch Oven. Cover and bake at 350 deg for about 45 mins. Put 14 or 15 briquettes on top and 9 or 10 underneath.

Serves 6 - 8.

ENJOY!

Ready to pour.

Finished Product!