Valerie's Cornbread Souffle

By ginasheppard

Ingredients

• 1 can (15-16 oz) whole kernel corn
• 1 can (15-16 oz) cream corn
• 8 oz sour cream
• 1 egg
• 1 box Jiffy Corn Bread Mix
• 1 stick butter (slice into pats/chunks)

Preparation

Step 1

Drain some of the liquid from the whole corn (discard). Blend all ingredients well. Bake @ 350 for 1 hour or until golden brown.
Recipe is easy to double (& tastes better)! Bake @ 400 for 1 hour.