Corn Souffle

Made This Recipe? Add Your Photo

Total Time
1hr 15mins
Prep
45 mins
Cook
30 mins

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!

Skip to Next Recipe

Ingredients

Nutrition

Directions

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

5 5

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!