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Corn Soufflé

Corn Soufflé

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Corn Soufflé

Highway 61 Roadhouse

Yield: 8 servings

1 (15-ounce) can whole-kernel corn, drained

1 (15-ounce) can cream-style corn

2 1/4 cups (about 10 ounces) corn muffin mix

1/2 cup vegetable oil

2 eggs, lightly beaten

3/4 cup sour cream

2 1/4 ounces (about 2/3 cup) shredded cheddar cheese

Honey Butter (1 stick softened butter beaten with 1/4 cup honey), for garnish

Preheat oven to 350 degrees. Coat a 9-by-13-inch baking pan with non-stick cooking spray; set aside.

In a large bowl, combine all ingredients; mix well. Pour mixture into prepared pan and bake 40 to 45 minutes or until browned around edges and set in the center. Serve hot with Honey Butter.

Per serving: 578 calories; 38g fat (59 percent calories from fat); 15g saturated fat; 102mg cholesterol; 9g protein; 50g carbohydrate; 20g sugar; 4g fiber; 770mg sodium; 115mg calcium; 176mg potassium.

Note: At Highway 61 Roadhouse, this corn soufflé is served as a side dish. Individual servings are baked in 5- or 6-inch pie pans for 25 minutes.

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