South of the Border Cornbread Souffle'

Submitted by Normaone

"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!"

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 6-8

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.

Reviews

[Pesto lover]

This was delicious! A perfect blend of flavors. I will be making this often. Thanks for posting this tasty and easy to make recipe.