Corn Souffle

1/4 stick of butter

4 green onions, chopped

1 each, 14oz white cream corn, yellow cream corn

4 oz Panko bread crumbs

2 eggs, beaten

1/4 cup heavy cream

3T flour

1/2 t baking powder

1/2 cup roasted red peppers, diced

1/4 cup chopped parsley

salt and pepper to taste

Saute the onions in the butter until soft.

In a large bowl, combine the corn, bread crumbs, eggs crea, flour, baking powder, peppers, parsley, and salt and pepper.

Mix well.

Pour into a 13"x9" buttered casserole dish.

Cover with foil, bake in a 350 degree over for 25 minutes.

Remove foil and bake another 30 minutes or until golden brown.