Corn Souffle

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a pyrex serving bowl; set aside.
• 2 sauté chopped green peppers and onions in butter until tender.
• 3 pour entire contents of pan (butter and all) on top of corn mixture.
• 4 do not stir into the corn mixture.
• 5 let it set on top of it.
• 6 gently spread it over casserole.
• 7 stir sour cream until it is somewhat spreadable.
• 8 gently spread over the butter, onion, green pepper mixture.
• 9 if it mixes a little it is okay, just don't stir it together.
• 10 top with shredded cheese.
• 11 cover and bake at 400° for 30 minutes.
• 12 casserole should rise like a souffle and bubble around edges, cheese should be nicely browned.
• 13 make take lid off for the last 5 minutes but make sure to watch the cheese so it won't get too dark!