Beazell's Cook Book

Corn Bread Souffle' by Ma Ma Thompson

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1/2 cup melted butter
2 lightly beaten eggs
1 8.5 oz. package of Jiffy cornbread mix
1 can of whole kernel corn
1 can of cream-style corn
1 cup sour cream
2 Tbsp. diced green chiles
A dash (or 3) of Beazell's Cajun Seasoning
 
Preheat oven to 350 degrees.
 
In a large bowl, stir together: 1/2 cup melted butter, 2 lightly beaten eggs, 1- 8.5 oz package of Jiffy cornbread mix, 1 can of whole kernel corn, 1 can of cream-style corn, 1 cup sour cream, green chiles and Beazell’s.

Pour into a lightly greased 9×9″ baking pan.  Bake for 45 minutes.

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