CHEESE AND CORN SOUFFLE 
12 eggs, beaten
2 cans cream style corn
4 c. sharp, grated Cheddar cheese
1 tbsp. Worcestershire
1/2 tsp. pepper
1 tbsp. salt
2 cans green chilies, drained & chopped

Combine and bake in 325 degree oven for about 45 minutes. Serve hot. Good for brunch. Serves 10-12.

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“CORN SOUFFLE”

 

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