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Corn Souffle

By

Carolynn: Glad to hear from you and know that we finally have the email
address straightened out. Here is the recipe you ask for. It originally
came from Jean McKinney who gave it to my mom who gave it to Debbie who
gave it to me. So as you are enjoying it you can think of all those
people with pleasant thoughts.

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Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • 1 Box Jiffy Corn Muffin Mix
  • 2 eggs
  • 1 cup sour cream
  • 1 stick margarine
  • 1 can cream style corn
  • 1 can whole kernel corn

Details

Adapted from cinderssays.blogspot.com

Preparation

Step 1

Mix all together. Bake at 60 minutes at 350 degrees. Grease sides of
casserole lightly. (I use a round pyrex casserole) I think it is 2 1/2 qt one.
Deb said "I usually freeze half before I bake it. It really makes a large casserole".

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