Corn Souffle

"My favorite holiday recipe! I have started making it during the year because twice a year isn't enough for me! I even have my mother in law requesting it for family dinners!! The final product is impressive- just don't let them know how easy it really is! This is also really good the next day (if you have any leftovers). My dad puts a scoop of leftover corn souffle in his eggs! He swears by it but I'll just take his word for it!"
 
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Ready In:
1hr 15mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside.
  • Sauté chopped green peppers and onions in butter until tender.
  • Pour entire contents of pan (butter and all) on top of corn mixture.
  • Do not stir into the corn mixture.
  • Let it set on top of it.
  • Gently spread it over casserole.
  • Stir sour cream until it is somewhat spreadable.
  • Gently spread over the butter, onion, green pepper mixture.
  • If it mixes a little it is okay, just don't stir it together.
  • Top with shredded cheese.
  • Cover and bake at 400° for 30 minutes.
  • Casserole should rise like a souffle and bubble around edges, cheese should be nicely browned.
  • Make take lid off for the last 5 minutes but make sure to watch the cheese so it won't get too dark!

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Reviews

  1. Wonderful! This is a keeper I used 3 eggs. I wish I had added a little salt. I didn't have any pimientos so I used a small can of chopped green chilis, and I didn't have a bell pepper so I used a poblano. I added handful of chopped fresh parsley and about a 1/4 tsp of ground black pepper. I used Vermont white cheddar, but I would have used Pepper Jack if I had had it on hand. I baked it in a clear casserole (pretty!) Yum!
     
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