Corn Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 medium onion, finely chopped2 cans creamed corn3/4 cup canola oil1 box Jiffy corn muffin mix2 cups shredded cheddar cheese2 eggs
Pre heat over to 325.
Saute onions with about 1 tablespoon of the canola oil until translucent, about 5 mintues. Remove from heat and allow to cool.
Mix canola oil and eggs until blended. Add Jiffy mix, cooled onions, creamed corn and 1 1/2 cups cheddar cheese and stir until well incorporated. Do not beat, hand stir. Pour into a well greased casserole dish and place on the middle rack of the oven for 1 hour or until golden brown on top.
Number of Servings: 24
Recipe submitted by SparkPeople user CAROLEWAY.
Saute onions with about 1 tablespoon of the canola oil until translucent, about 5 mintues. Remove from heat and allow to cool.
Mix canola oil and eggs until blended. Add Jiffy mix, cooled onions, creamed corn and 1 1/2 cups cheddar cheese and stir until well incorporated. Do not beat, hand stir. Pour into a well greased casserole dish and place on the middle rack of the oven for 1 hour or until golden brown on top.
Number of Servings: 24
Recipe submitted by SparkPeople user CAROLEWAY.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 18.5 g
- Cholesterol: 20.9 mg
- Sodium: 329.0 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.3 g
- Protein: 4.1 g
Member Reviews