Yield:
12 servingsIngredients
2 15-ounce cans corn kernels, drained
2 15-ounce cans cream-style corn
2 roasted red peppers, homemade or jarred, finely diced
2 cups (16 ounces) sour cream
3 eggs, large or extra large, separated
2 teaspoons hot pepper sauce
2 tablespoons butter, melted
1 8-1/2-ounce package corn muffin mix (we used Jiffy Corn Muffin Mix)
Nonstick cooking spray
Instructions
Preheat oven to 350°. Combine corn kernels, cream-style corn, red peppers, sour cream, egg yolks, hot pepper sauce, butter, and corn muffin mix. Coat a 9×13-inch baking dish with nonstick cooking spray. Beat egg whites to a soft peak and fold into the batter. Pour into the baking dish, then bake 45 to 50 minutes until set (lightly browned, yet springy in the center).
