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Corn Soufflé

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video by: kraft
Though this hot soufflé can be assembled in just minutes, the result is so beautiful and flavorful that your guests will think you worked on it for hours! Reminiscent of ...read more
time
prep:
15 min
total:
1 hr 5 min
servings
total:
16 servings, 1/2 cup each
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posted:
9/16/2007
Variations: Add jalapeno peppers and/or salsa before baking.
posted:
9/14/2007
I have been looking for a cornbread recipe with corn in it, and so I was delighted to try this recipe. However, I wasn't impressed. The dish wasn't very thick and had more of a cream-cheese consistency than a bread consistency. Perhaps I was expecting too much... I also used fat free cream cheese instead of regular, so that may have impacted things. Nevertheless, I won't be trying this recipe again.
posted:
9/14/2007
I love both corn and cornbread so I really enjoyed this recipe.
posted:
9/14/2007
loved it! My husband even ate it and said it was o.k., and he does not eat cornbread at all. Will try it with the mexican corn next time.
posted:
9/13/2007
very easy to make, and goes well with chili. i love that it has real corn kernels throughout. kind of creamy texture, but cakey at the same time, lots of corn flavor
posted:
9/12/2007
Quick, easy and very, very tasty!!
posted:
9/11/2007
My family loved this! It's the perfect combo of sweet, cheesy, and corn-y. It'll become my much-looked-for, finally-found new cornbread recipe. The texture is denser than regular cornbread, so it won't be for crumbling into soups, but it's a great side. Even my 15-month old ate it up!
posted:
9/11/2007
Different but good.
posted:
9/10/2007
This was so good and yet so easy! This is a winner and will be made for years to come.
posted:
9/10/2007
This was AWESOME! I made it exactly as the recipe stated. Next time I plan to add bacon bits and green onions. Yum!
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