I think most of you know by now that Jarod nor I eat vegetables. However, sometimes I find an exception to the rule! Jarod's aunt made this corn souffle for Thanksgiving and I tried some and LOVED it. It's super sweet and almost tasted more like a dessert than a vegetable.
Cooking Time: 30 Minutes
Yields: 6 Servings
Ingredients
2 Cans Sweet Cream Corn
1/2 Cup All Purpose Flour
1/4 Cup Sugar
6 Eggs
1 Stick Butter
Directions
- Preheat the oven to 400 degrees.
- Mix all ingredients together and put in a casserole dish.
- Bake for 35 minutes.
From Donna's Kitchen
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