"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Baked Corn Souffle Recipe

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This recipe for Baked Corn Souffle, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Hrobar
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, minced
1 medium green bell pepper, minced
4 T. butter
2 eggs
1 (15-oz.) can whole corn, drained
1 (15-oz.) can cream-style corn
1 (8.5 oz.) package Jiffy cornbread mix
1/2 tsp. salt
1 c. sour cream
6 ounces cheddar cheese, grated

Directions:
Directions:
Saute onion and green pepper in butter. Set aside. Mix together eggs, corn, cornbread mix and salt. Pour corn mixture into greased 9 x 13-inch casserole dish. Blend onion and green pepper with sour cream. Spoon over corn mixture. Top with grated cheese. Bake at 400 for 30 minutes or until firm.

 

 

 

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