Corn soufflé
By rpanzano
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Ingredients
- 1 can corn niblets (undrained!) (16 oz.)
- 1 can creamed corn (16 oz.)
- 1 box Jiffy cornbread mix
- 2 eggs, beaten
- 1 cup sour cream
- 1 stick butter, melted
Details
Preparation
Step 1
Preheat oven to 375. Lightly spray Pam on large casserole dish. In large bowl blend all ingredients. Pour mixture into casserole dish. Bake uncovered for approx. 40 minutes, till center no longer jiggles.
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