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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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I am confident you, your family and your guests will find this to be one of the best tasting and the the most easily prepared vegetable side-dishes to be found. It is an old Corn Souffle recipe that I bumped up a little by turning it into a Creole-Cajun type casserole. I started taking this to a monthly covered-dish dinner and there was never any left-overs to bring home, so I started doubling the recipe and I got the same results - still no left-overs. And it is really better after it has been around for a couple of days. Guess I will have to start tripling the recipe, making one large casserole for the dinner and a smaller one to leave at home. I am under strict orders from the dinner group that I am to bring nothing but this dish. This suits me fine for it is so easy to prepare and I get a big kick from seeing my empty dish after the dinner. Ingredients:
15 ounces canned creamed corn |
15 ounces canned corn, whole kernel |
4 ounces margarine, melted |
8 ounces sour cream |
1 (8 1/2 ounce) box jiffy cornbread mix |
1 teaspoon tony chachere's creole seasoning |
1/2 cup green pepper, chopped |
1/2 cup onion, chopped |
Directions:
1. Preheat oven to 400-degrees.
2. Prepare a 9x9-inch baking dish (lightly grease and flour).
3. Place all five ingredients into a bowl and mix thoroughly.
4. Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
5. Options:.
6. The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
7. The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.
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