Three Corn Souffle - cooking recipe

Ingredients

1/2 box corn muffin mix
1 can Mexican corn
1 can creamed corn
3/4 c. grated sharp Cheddar cheese
1 green pepper, chopped
1 onion, chopped
2 tomatoes, cut up
2 eggs, separated

Preparation

Cook onion and pepper.
Add tomatoes and cool.
Mix with corns.
Add yolks, cheese and corn mix.
Combine well.
Beat egg whites until stiff.
Fold into mixture.
Bake in greased casserole (1 or 1 1/2-quart size) at 300\u00b0 for 1 hour.
Do not have to serve immediately.