South of the Border Cornbread Souffle' |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a yummy change of pace recipe that would be nice with a little salsa on the side. Although, technically, it's not a real souffle', it's quick to put together and suitable for breakfast, brunch, lunch, or a light supper. I've made it many times on various houseboat trips! Ingredients:
1 cup creamed corn |
2 eggs, beaten |
1/3 cup corn oil |
3/4 cup milk |
1 cup cornmeal |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 (4 ounce) can green chilies, diced |
1 1/2 cups extra-sharp cheddar cheese, grated |
Directions:
1. Preheat oven to 375°F.
2. Combine corn, eggs, oil, and milk.
3. Mix cornmeal, salt, and soda together and add to milk mixture, blend well.
4. Pour half the batter into a 1-quart casserole, spread the chilies on top and sprinkle with half the cheese.
5. Pour remaining batter over and sprinkle with remaining cheese.
6. Bake for 40 to 45 minutes.
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