Monday, April 4, 2011

Corn Souffle

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


2 Cans Sweet Cream Corn
1/2 Cup All Purpose Flour
1/4 Cup Sugar
6 Eggs
1 Stick Butter

  1. Preheat the oven to 400 degrees.
  2. Mix all ingredients together and put in a casserole dish.
  3. Bake for 35 minutes.
From Donna's Kitchen