Cornbread Souffle
1 can cream style corn
1 can corn, drained
1 stick butter or margarine, melted
8 oz sour cream
1 small pkg Jiffy cornbread mix
2 eggs
2 tbsp sugar
Pre-heat a 10 inch Dutch oven.
Melt the butter in the oven.
In a separate bowl, beat the eggs, then mix all ingredients together.
Pour into hot Dutch oven.
Use 6 coals under and 14 coals on top. Bake at 350 degrees for 1 hour.
Test to make sure center is cooked (dry) like you would a cake. Gooey is not done.
Makes 8 servings.
1 can corn, drained
1 stick butter or margarine, melted
8 oz sour cream
1 small pkg Jiffy cornbread mix
2 eggs
2 tbsp sugar
Pre-heat a 10 inch Dutch oven.
Melt the butter in the oven.
In a separate bowl, beat the eggs, then mix all ingredients together.
Pour into hot Dutch oven.
Use 6 coals under and 14 coals on top. Bake at 350 degrees for 1 hour.
Test to make sure center is cooked (dry) like you would a cake. Gooey is not done.
Makes 8 servings.
