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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Sounds interesting from The Star of Texas Cookbook by the Junior League of Houston. Here for future use. Ingredients:
1/2 cup onion, chopped |
1/2 cup green bell pepper, chopped |
3 tablespoons butter |
1 tablespoon curry powder |
3 (16 ounce) cans corn, drained |
2 cups light cream |
3 eggs, slightly beaten |
1 teaspoon salt |
1/2 teaspoon sugar |
parsley, for garnish |
Directions:
1. Preheat oven to 350 degrees F.
2. Saute onion and bell pepper in butter until soft. Stir in curry powder and transfer to a bowl.
3. Add remaining ingredients to the bowl and blend thoroughly.
4. Pour into a buttered souffle dish and bake for 45 minutes.
5. Garnish with parsley.
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