CORN SOUFFLE 
2 cans cream style corn
3 eggs, slightly beaten
1 c. bread crumbs
1/4 c. melted butter
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
3 tbsp. pimento
1/2 c. green pepper

Beat eggs. Mix in remaining ingredients. Bake 1 hour at 350 degrees. Knife will come out clean when inserted when done. Cut into squares.

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“CORN SOUFFLE”

 

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