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CORN SOUFFLÉ




Source of Recipe


Auntie Claire


List of Ingredients




1 stick butter, melted
1 can whole kernel corn
1 can cream-style corn
1 pkg. Jiffy corn muffin mix
2 eggs (slightly beaten)
1 cup sour cream


Recipe



Melt butter. Stir in beaten egg and sour cream. Add undrained cans of corn and corn muffin mix. Mix well. Pour into an ungreased 2½ quart casserole dish. Bake at 350° for 1 hour.