Scalloped Corn Souffle - cooking recipe

Ingredients

1/4 lb. butter
1 onion, chopped
1/2 green pepper, chopped
1 can whole kernel corn
1 can cream-style corn
3 eggs, beaten
1 box Jiffy corn muffin mix
1 c. sour cream
1 c. Cheddar cheese, grated

Preparation

Saute onion and green pepper in butter.
Add whole kernel corn (do not drain), cream style corn, beaten eggs and corn muffin mix. Top with sour cream and cheese.
Bake for 1 hour at 325\u00b0.
Do not overbake.
Makes a large casserole.