Mexican Cornbread Souffle

Name: Mexican Cornbread Souffle
Ingredients: 1 cup creamed corn; 2 eggs, beaten; 1/3 cup corn oil; 3/4 cup milk; 1 cup cornmeal; 1/2 tsp. salt; 1/2 tsp. baking soda; 1 can (4 oz.) green chilies, seeded and diced; 1-1/2 cup sharp Cheddar cheese, grated

9 ingredients

6 steps

Ingredients

1 cup creamed corn
2 eggs, beaten
1/3 cup corn oil
3/4 cup milk
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. baking soda
1 can (4 oz.) green chilies, seeded and diced
1-1/2 cup sharp Cheddar cheese, grated

Directions

1

Preheat oven to 375F.
2

Combine corn, eggs, oil, and milk.
3

Mix cornmeal, salt, and soda together and add to milk mixture, blending 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 40-45 minutes.