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Corn Souffle with Avocado-Bacon Salsa

Ingredients for Corn Souffle:
1-1/3 Cup

All Purpose Flour

1 Cup Yellow Cornmeal
2 T  Baking Powder
1 T Jalapeno Bacon Shake
4 Eggs, beaten
2 Cups Sour Cream
2 Cans Whole Kernel Corn, drained
2 Cans Cream Style Corn
1 Stick Unsalted Butter, melted

Jalapeno Pepper, deseeded and deveined, finely diced

Ingredients for Avocado-Bacon Salsa
2 Avocados, diced
1/2  Jalapeno, finely diced
1/4 Cup Fresh Cilantro, chopped
1 Lime, juiced
Bacon, cooked and finely diced
To Taste Jalapeno Bacon Shake


1) Preheat the oven to 375 degrees F. In a large bowl, beat together the eggs, sour cream and butter. Mix in the Jalapeno Bacon Shake, corn kernels, diced Jalapeno and cream style corn. In a seperate bowl, mix together the flour, cornmeal and baking powder, then fold into the corn mixture.

2) Grease a 9x13 casserole dish and pour in the batter. Bake for 45-50 minutes, or until golden brown and set in the center.

3) For the salsa, mix all ingredients together, top with the corn souffle and serve.

Products Used In This Recipe:

Corn Souffle with Avocado-Bacon Salsa

65 mins Serves 6 Ingredients: 1-1/3 Cup All Purpose Flour, 1 Cup Yellow Cornmeal, 2 T Baking Powder, 1 T Jalapeno Bacon Shake, 4 Eggs, beaten 2 cups sour cream 2 cans whole kernel corn, drained 2 cans cream style corn 1 stick unsalted butter, melted 1 jalapeno pepper, deseeded and deveined, finely diced
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