Corn Souffle

  • 1 (15-oz.) can corn, with liquid
  • 1 (15-oz.) can creamed corn, with liquid
  • 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
  • 1 cup sour cream
  • ½ cup melted butter
  • 1 egg

  1. Preheat oven to 350 degrees and lightly grease a 9″ square baking dish.
  2. In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.

Notes: This can be doubled and baked in a 9×13 baking dish. Just make sure to cook it 10-15 minutes longer or until center is not jiggly.

photo and recipe:


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