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Corn Bread Souffle Recipe

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Ingredients

  • 1/2 cup Butter
  • 2 Eggs
  • 8 oz Container of Sour Cream
  • 8.5 oz box of Jiffy Corn Muffin Mix
  • 14.7 oz Drained Canned Corn
  • 14.7 oz Salted and Fresh Cannned Cream Corn

Directions

  1. Preheat oven to 350 F.
  2. Microwave Butter until softened (not melted). Add eggs and blend.
  3. Add sour cream and corn muffin mix. Add both cans of corn.
  4. Mix will and add salt and pepper to taste.
  5. Transfer to a greased 9 by 13 inch pan.
  6. Bake for 40 minutes, or until top is golden brown. Do not overcook.
  7. Let stand for 10 minutes before serving.

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