Mexican Cornbread Soufflé
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Time
prep 0:15
total 1:00
Ingredients
| 1 cup | creamed corn | | 2 | eggs, beaten | | 1/3 cup | corn oil | | 3/4 cup | milk | | 1 cup | cornmeal | | 1/2 tsp. | salt | | 1/2 tsp. | baking soda | | 1 can (4 oz.) | green chilies, seeded and diced | | 1-1/2 cup | sharp Cheddar cheese, grated |
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Instructions
Preheat oven to 375°F. Combine corn, eggs, oil, and milk. Mix cornmeal, salt, and soda together and add to milk mixture, blending well. Pour half the batter into a 1-quart casserole, spread the chilies on top, and sprinkle with half the cheese. Pour remaining batter over and sprinkle with remaining cheese. Bake for 40-45 minutes.
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