Corn Souffle
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 eggs, beaten
- 1 (8 1/2 ounce) package Jiffy corn muffin mix
- 1 cup creamed corn
- 1 cup whole kernel corn, drained
- 2 tablespoons pimientos, chopped drained (optional)
- 1⁄2 cup butter
- 1⁄2 medium green pepper, finely chopped
- 1 medium onion, finely chopped
- 1⁄2 pint sour cream
- 1 cup shredded cheddar cheese
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
-
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!