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| Corn Souffle Recipes |
Ingredients
Original recipe makes 8 servings
- 2 (15.25 ounce) cans whole kernel corn
- 2 (14.75 ounce) cans cream-style corn
- 4 tablespoons white sugar
- 4 tablespoons all-purpose flour
- 4 tablespoons milk
- 4 eggs
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a 2-quart baking dish.
- Bake for 1 to 1 1/2 hours.
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