Corn Souffle Recipe #104692
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!
1¼ hours | 45 min prep
SERVES 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
- 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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5 stars