Corn Souffle

Name: 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

10 ingredients

13 steps

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

Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside.
2

Saute 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!