4/26/07 - Scalloped Corn Souffle - WSFA.com Montgomery Alabama news.

4/26/07 - Scalloped Corn Souffle

SCALLOPED CORN SOUFFLE

  

3 EGGS BEATEN

1 CUP BUTTER MELTED

1CUP SOUR CREAM

1 CUP OF CHOPPED SCALLIONS

1-14 OZ CUP OF NIBLET CORN DRAINED

1-14 OZ CAN OF CREAMED CORN

1 BOX OF JIFFY CORNBREADMIX

2 CUPS OF CHEDDER CHEESE

  

BLEND ALL OF THE ABOVE TOGETHER. (EXCEPT FOR ½ CUP OF SOUR CREAM AND 1/4 CUP OF SHREDDED CHEDDAR AND 1/4 CUP OF CHOPPED SCALLIONS.  YOU WILL USE THIS FOR TOPPING AND GARNISH)  POUR INTO A GREASED CASSEROLE PAN AND BAKE AT 350 FOR ABOUT 4O MINUTES OR UNTIL A FORK INSERTED IN MIDDLE COMES OUT CLEAN.  CUT INTO SQUARES AND DOLLOP WITH SOUR CREAM AND A SPRINKLE OF CHEDDER CHEESE

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