249452 corn souffle

Categories
Vegetables
Casseroles
Yield
6 servings
MeasureIngredient
1 cup Yellow cornmeal
3 teaspoons Baking powder
½ teaspoon Salt
½ pint Sour cream
1 can (15-16 oz.) cream style corn
¾ cup Wesson oil (may use less)
Eggs, beaten with fork
1 small Can Ortega green chilies, diced Lots of grated Tillamook cheese

Mix ingredients in a three inch deep casserole. Top with grated cheese. Bake uncovered in preheated 375 degree oven for 45 minutes.

Serves 6. Easy to double and freezes well.

Submitted By BARRY WEINSTEIN On 03-17-95

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