Corn Souffle
Submitted by Nikki Sturtevant - added 5/1/24
Thanksgiving side
Ingredients
- 1 package Jiffy corn muffin mix
- 1/2 cup butter, melted
- 1 can whole kernel corn
- 1 can cream style corn
- 1 cup sour cream
- 2 eggs
Instructions
- Pour butter and corn into 1 1/2 quart casserole dish.
- Blend in sour cream.
- Beat eggs and stir into dish.
- Add Jiffy mix. Stir thoroughly.
- Bake at 375º for 35-40 min or until center is firm.