Corn Souffle (OAMC)

  • Currently 4/5
A savory side rich with sweet corn. Great on the side of your favorite main dish.

This recipe makes 4 dinner-sized (4 to 6 servings each) portions.

Thanksgiving 2010.
6 cups creamed corn
1 1/2 cups egg beaters
1 cup milk
2 cups cornbread mix
1 1/4 cup sugar
1/2 cup all-purpose flour
1/2 cup melted butter
1. Packaging Instructions
2. In a very large bowl, combine the cream corn, egg beaters, and milk.  In another bowl, combine the cornbread mix, sugar, and flour.  Add to the creamed corn mixture and mix.  Add melted butter and mix well.
3. Divide mixture between 4 gallon-sized freezer bags (approximately 2 1/2 cups per bag).  Seal each bag securely.  Set aside.
4. Insert bags into a single or separate gallon-size ziploc freezer bags and seal.  With a sharpie marker, label the outside of each bag "Corn Souffle".
5. Place in freezer.
6. Cooking Instructions
7. Thaw completely in refrigerator.
8. Preheat oven to 350. Spray bottom of small baking dish with non-stick cooking spray.  Pour contents of bag into pan.  Stir to mix thoroughly. Bake covered for 25 to 30 minutes or until hot and golden brown on top.
9. Serves 3.
For best results in quality and packaging, expel as much air from the baggies as possible.
Dish   Side Dish

Dawn Knowlton

Member since Jan 2010

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