Ingredients for South Of The Border Cornbread Souffle
- Creamed Corn
- 2 large eggs
- Corn Oil
- 1/2 cup milk
- 1 cup yellow cornmeal
- 1 teaspoon salt
- Baking Soda
- Green Chilies
- Extra Sharp Cheddar Cheese
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How to Make South Of The Border Cornbread Souffle
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 1 cup creamed corn, 2 large eggs, 1/4 cup vegetable oil, and 1/2 cup milk.
- In a separate bowl, combine 1 cup yellow cornmeal, 1 teaspoon salt, and 1 teaspoon baking soda. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
- Pour half of the batter into a greased 1-quart casserole dish. Evenly spread 1/2 cup chopped canned green chilies over the batter. Sprinkle with 1/2 cup shredded cheddar cheese.
- Pour the remaining batter over the cheese and chilies. Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
11g
Fat
49g
Carbs
9g