Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cornbread soufflé. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Recipe to make souffle styled cornbread or spoon cornbread. Find the written recipe using the following link. Recipe courtesy of Food Network Kitchen.
Cornbread Soufflé is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Cornbread Soufflé is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have cornbread soufflé using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cornbread Soufflé:
- Prepare Jiffy Cornbread Mix
- Prepare sour cream
- Get butter
- Get cream corn
- Make ready egg
- Get sugar
This Corn Pudding is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. Cornbread pudding is both a corn pudding and spoon bread, so it's sure to please. The recipe balances out the two favorite Southern side dishes, resulting in a dish that's neither too heavy nor too. This Southern-style cornbread stuffing has a rich, almost spoon bread-like consistency and a toasty golden top.
Steps to make Cornbread Soufflé:
- Preheat oven to 375.
- Melt butter in a 9x9 baking dish (I do it in the microwave for about 1 minute)
- Mix all other ingredients thoroughly in a mixing bowl. Pour into baking dish over the melted butter.
- Bake for 50 minutes until cracks form on top and it looks golden brown. ENJOY!
It's a little more time consuming than traditional stuffing because it's made with. This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Plan to serve Cornbread Casseroles using a spoon. It really wasn't meant to be cut into pieces like the picture. Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be.
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