Corn Souffle

1 pkg Jiffy Corn Muffin mix
1 1/2 sticks butter melted
1 c sour cream or plain yogurt
1 can (14 1/2 oz.) corn drained
1 can (14 1/2 oz.) Cream style corn

Mix. Put corn muffin mix in last and let sit. Pour in 10 x 10 Corning.
Bake @350 50 minutes-1 hour or until golden brown on top and set.

SOUTHERN CORN PUDDING SOUFFLE

2 oz. butter or margarine1/2 c. flour
2 tbsp. sugar
1 tsp. salt1 c. milk
1 can cream corn2 c. kernel corn (frozen or canned)
3 egg yolks, slightly beaten3 egg whites, beaten stiff separately

Cook until mixture thickens. Cook until smooth and thick. Beat smooth. Bake in 2 quart buttered casserole in a hot water* bath at 350 degrees for about 45 minutes. *(I use a quiche pan 1/3 full of hot water - set casserole in that and then bake). This recipe is delicious with roast beef or lamb. Billing

WESTERN CORN SOUFFLE

1 1/2 tbsp. butter
4 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
2 c. milk
3 egg yolks, beaten
1 c. (1/4 lb.) grated Cheddar cheese
1 c. whole kernel corn
3 tbsp. chopped green pepper that has been sauteed in 1 tbsp. butter
3 egg whites, stiffly beaten

This souffle holds up well enough to be reheated. Cook as white sauce: Add: Add next: Last add: Pour into 1 1/2 quart casserole and bake 50-60 minutes at 350 degrees in a pan of hot water. Serves 6.

CHEESE AND CORN SOUFFLE

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. milk
1 tbsp. green pepper
1/2 c. salted bread crumbs
1 c. mild cheese
1 c. canned corn
3 eggs, separated
1/8 tsp. pepper

Melt butter, saute green pepper, add flour, salt and milk, stirring constantly. Cook until thickened. Add cheese, bread crumbs and corn. Cook until cheese is melted, stirring constantly. Separate eggs, beat egg yolks slightly, and add to above mixture. Beat whites until frothy, add 1/4 teaspoon cream of tartar and beat until stiff; fold with other mixture into buttered casserole. Bake at 350 degrees for 30 minutes.

Have fun!!!