Corn Bread Soufflee from Peggy
Easy. Don't have to cook on 400...I cook longer at lower temp.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
side dish
advance
summer
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup vegetable oil
- pinch salt
- 2 1/2 cups milk
- 3 egg beaten
- 3 cups corn bread mix jiffy or aunt jemima
- 1 can (12 oz) creamed corn
- 1 1/4 cup cheese grated
- 2 4 ounce can chilis drained
- 1 2 ounce pimento drained
- Carbohydrate 41.4407000020593 g
- Cholesterol 67.0875000164315 mg
- Fat 17.513400009566 g
- Fiber 3.64 g
- Protein 10.3375500042553 g
- Saturated Fat 6.11578969100916 g
- Serving Size 1 1 Serving (134g)
- Sodium 755.866833422423 mg
- Sugar 37.8007000020593 g
- Trans Fat 1.16819656306749 g
- Calories 365 calories
Preheat oven to 400. Grease a 9 x 13 baking pan. In a large mixing bowl, combine all ingredients and mix well by hand. Pour batter into pan and bake for 45 minutes. To serve, cut into squares. This makes a moist spoon bread.
