Corn Souffle Nina Mitchell-Cat Helling's Mom
2 beaten eggs Bake at 350, 50-55 minutes.
1/4 tsp. Butter or Margarine
1 c. milk
1 cup cornmeal 1/4 tsp. Pepper
1 - 14 3/4 oz. can creamed corn
1 - 15 oz. canned corn
Beat eggs with butter and milk, add cornmeal and pepper, then hand mix in corns.
Pour into a 2 qt. casserole dish, as it will rise as it cooks.