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    You are in: Home / Recipes / Corn Souffle Recipe
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    Corn Souffle

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    naptime4julie's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside.
    2. 2
      Sauté chopped green peppers and onions in butter until tender.
    3. 3
      Pour entire contents of pan (butter and all) on top of corn mixture.
    4. 4
      Do not stir into the corn mixture.
    5. 5
      Let it set on top of it.
    6. 6
      Gently spread it over casserole.
    7. 7
      Stir sour cream until it is somewhat spreadable.
    8. 8
      Gently spread over the butter, onion, green pepper mixture.
    9. 9
      If it mixes a little it is okay, just don't stir it together.
    10. 10
      Top with shredded cheese.
    11. 11
      Cover and bake at 400° for 30 minutes.
    12. 12
      Casserole should rise like a souffle and bubble around edges, cheese should be nicely browned.
    13. 13
      Make take lid off for the last 5 minutes but make sure to watch the cheese so it won't get too dark!

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on April 12, 2005

      55

      Wonderful! This is a keeper I used 3 eggs. I wish I had added a little salt. I didn't have any pimientos so I used a small can of chopped green chilis, and I didn't have a bell pepper so I used a poblano. I added handful of chopped fresh parsley and about a 1/4 tsp of ground black pepper. I used Vermont white cheddar, but I would have used Pepper Jack if I had had it on hand. I baked it in a clear casserole (pretty!) Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Corn Souffle

    Serving Size: 1 (176 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 411.3
     
    Calories from Fat 247
    60%
    Total Fat 27.4 g
    42%
    Saturated Fat 15.4 g
    77%
    Cholesterol 111.4 mg
    37%
    Sodium 694.8 mg
    28%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 3.0 g
    12%
    Sugars 8.6 g
    34%
    Protein 9.5 g
    19%

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