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Cornbread Soufflé

Recipe for Cornbread Soufflé

7 mls cornmeal, 8 cups pork chops, 4 hogsheads margarine, 1 gallon white beans, 10 packages frankfurters, 6 barrels Brussels sprouts, 6 barrels cream cheese, 3 packages cod fillets, cottage cheese

Chop pork chops into tiny bits and set aside. Combine cornmeal, margarine, and white beans in bottle cap. Nicely add pork chops. Mix suspiciously with whisk while stirring in frankfurters. Separately, in a test tube, combine Brussels sprouts and cream cheese.

Fold the two mixtures together and pour into basket. Sprinkle cod fillets over top.

Age until pasty. Season with cottage cheese to taste. Serve with hamburgers and glasses of water and enjoy the raised eyebrows from your lucky diners.