Corn Souffle

 

corn-souffle

Ingredients
2 eggs, slightly beaten
1 8.5oz package corn muffin mix (Jiffy)
1 15oz can creamed corn
1 15oz can whole kernel corn, drained
1 cup sour cream
1/2 cup butter or margarine, melted

Directions

  1. Preheat oven to 350*. Combine all ingredients in a bowl and mix well.
  2. Pour mixture into greased 2-quart souffle dish.
  3. Bake 45 minutes, until center is just set. Serves 8-10
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