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Ingredients
- 2 lbs carrots, baby, peeled and washed (use shredded if available)
- 1 cup turbinado sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons flour, all-purpose
- 3 each eggs, well beaten with mixer
- 1/2 cup butter, room temp soft
- confectioner's sugar
Carrot Souffle
“Life is what you bake of it.” Recipe inspired by a dish prepared by my sister, Jennifer Taylor Dimmitt, at a…
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Ingredients
- 1 15 1/2-ounce can Whole Kernel Corn (drained)
- 1 15 1/2-ounce can Creamed Corn
- 1 8-ounce container sour cream
- 1 large eggs
- 3/4 stick Butter (melted)
- 1 box Jiffy Cornbread Mix
- 1 cup Grated Cheddar Cheese
Corn Souffle
“Food is the most primitive form of comfort.” My sister, Nancy, made this dish for a family holiday gathering back many,…
