Corn Soufflé
Submitted by: Melody
Yield: 4-6 servings
Serve this with a saucer of salsa on the side.
1 cup yellow corn meal
3 tsp baking powder
1/2 tsp salt
1 4-oz. can green chilies, drained
1 17-oz. can cream style corn
3/4 cup vegetable oil
2 eggs, beaten
1 cup sour cream
1/2 cup grated Monterey Jack cheese
Preheat oven to 375 degrees.Combine all ingredients, except grated cheese and stir to mix. Pour in to 2-quart casserole and top with cheese. Bake uncovered for 45 minutes.
