Corn Souffle

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

1. 1

   Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside.

2. 2

   Sauté chopped green peppers and onions in butter until tender.

3. 3

   Pour entire contents of pan (butter and all) on top of corn mixture.

4. 4

   Do not stir into the corn mixture.

5. 5

   Let it set on top of it.

6. 6

   Gently spread it over casserole.

7. 7

   Stir sour cream until it is somewhat spreadable.

8. 8

   Gently spread over the butter, onion, green pepper mixture.

9. 9

   If it mixes a little it is okay, just don't stir it together.

10. 10

    Top with shredded cheese.

11. 11

    Cover and bake at 400° for 30 minutes.

12. 12

    Casserole should rise like a souffle and bubble around edges, cheese should be nicely browned.

13. 13

    Make take lid off for the last 5 minutes but make sure to watch the cheese so it won't get too dark!