Green Chili Corn Souffle
From the sadly now closed Gate House Inn in Jackson, California
1 14-3/4-ounce can cream style corn
6 eggs, scrambled and uncooked
2 tablespoons corn meal
1 teaspoon Worchestershire sauce
1 cup grated cheddar cheese
1 cup grated jack cheese
1 4-ounce can diced green chilis
1/2 teaspoon chili flakes
Combine all ingredients. Bake in 8x8 baking dish sprayed with Pam at 325 degrees for 55 minutes (maybe a little longer if doubling
the recipe). It won't look done but let it set for 10 minutes before serving and it'll be perfect.
Note: This is a great breakfast or brunch item instead of scrambled eggs or quiche.
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