Corn Souffle
Corn Souffle is one of the first recipes I learned to make in a Dutch oven and has been a favorite of many campers. Some have even been known to eat any leftovers cold the next morning! Give this Dutch oven recipe a try, you won't be disappointed.
Ingredients:
8.5 oz corn muffin mix
1/3c milk
1 large egg
1c sour cream
1 15oz can whole kernal corn
1 15oz can creamed corn
Directions:
Combine corn muffin mix, milk, egg and sour cream in a bowl and mix till smooth. Add in the creamed corn and whole kernal corn and stir until blended.
Pour mixture into a 12" Dutch oven. Cover and bake at 350° for about 45 minutes. Use 24 charcoal briquettes for outdoor cooking using charcoal as your fuel. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather.
Serves 6 - 8