Corn soufflé

By rpanzano

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

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.