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Scalloped Corn Soufflee


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2 eggs
1 (14 ounce) can creamed corn
1 24 oz bag frozen corn

1 can rol tel tomatoes with green chilies--do not drain
1 cup sour cream or 1 c heavy whipping cream
2 (8 ounce) package Jiffy cornbread mix
1/2 cup melted butter mixed with 2 T sugar
1 cup shredded  cheese (pepper jack or cheddar is best)

Optional (but suggested unless you are a whimp) enough jarred sliced jalepenos to decorate top of cornbread mixture

 

Beat all ingredients then pour into a pan sprayed with Pam and bake at 375 degrees for 30- 35 mins--then open oven and pull out shelf and sprinkle 1 Tablesppon of sugar across top (helps with browning) and a hugh handful of grated cheddar cheese (the cheddar is preferable for the top because it browns so well)  then return to oven and finish baking till the top is golden bron and the center is set well when checked with a fork.

 

This goes well with absolutely everything or by itself!  I have customers who call and ask if they can buy a pound of it.  It is good leftover in a glass of milk or top with butter and honey and microwave till warm and bubbly!  Enjoy!

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