CORN SOUFFLE 
3 c. cream style corn
6 eggs, beaten
3 tbsp. onion, grated or chopped
2/3 c. bread crumbs
2/3 c. cheese, grated
2/3 c. heavy cream
About 2 tsp. salsa
8 grinds of pepper
1 tsp. salt
1/2 c. parsley (optional)

Mix, put into buttered mold. Set in pan of hot water. Bake 1 1/2 hours in 350 degree oven.

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“CORN SOUFFLE”

 

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