Thursday, February 16, 2012

Corn Souffle Recipe

1 green bell pepper, chopped up
1/2 cup of chopped onion
(I skip the bell pepper and onion because i'd rather have it plain and hate cooked peppers and onions)
1/2 cup of margarine
1 16 ounce of whole kernel corned, drained
1 16 ounce can of creamed corn
3 eggs lightly beaten
1 cup of shredded cheddar cheese
1 6 ounce package of corned bread mix

Saute the green pepper and onion in the margarine in a skillet until the onion is tender. Again, I pass by this step because of my taste. Remove from heat. Preheat your oven to 325 degrees. Stir in the whole kernel corn and the cream-styled corn. Add the corn bread mix and eggs and mix well. Spoon into a greased 9x13 baking dish. I use Pam, but you can use vegetable oil or olive oil. Sprinkle the cheese on top and bake in the 325 degree oven for 45 minutes. Let stand for at least five minutes to cool and serve. Serves 8-12 people....

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