Corn Souffle

6 ingredients
6 steps

Ingredients

  • 12 cup margarine or 12 cup butter, softened
  • 8 ounces sour cream
  • 1 (14 3/4 ounce) can creamed corn
  • 1 (15 1/4 ounce) can corn (do not drain)
  • 1 (8 1/2 ounce) box Jiffy corn muffin mix
  • 3 eggs, beaten

Directions

  1. 1
    Mix ingredients (minus eggs) throughly.
  2. 2
    Then add 3 eggs beaten with beaters, and fold into mixture above.
  3. 3
    If you do not beat with beaters, it does not turn out correctly, it turns out like bread.
  4. 4
    So be sure to beat the eggs!
  5. 5
    Bake on 350 degrees for one hour.
  6. 6
    Works best in Corningware dish.

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