"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Souffle Recipe

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This recipe for Corn Souffle, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathie and Theresa Bowen/Stacy Branam
Added: Tuesday, October 7, 2008


2 sticks of butter
1 bell pepper (optional)
1 onion (optional)
1 pkg Jiffy cornbread mix
1 can corn (drained)
1 can cream corn
8 oz sour cream
2 cups cheese

Preheat oven to 350.
Chop onion and bell pepper and saute in butter.
Mix onion and peppers with cornbread mix, eggs, and corn.
Pour into 11 x 13 pan.
Top with sour cream and cheese.
Bake for 30 minutes.




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