Corn Souffle Casserole

6 ingredients
4 steps

Ingredients

  • 2 eggs
  • 1 (17 oz.) can whole corn, undrained
  • 1 (16 1/2 oz.) can creamed corn
  • 1 (8 1/2 oz.) box Jiffy cornbread mix
  • 1 (8 oz.) sour cream
  • 1 stick butter or margarine, melted

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Beat eggs in a large bowl; add both kinds corn, cornbread mix, sour cream and butter.
  3. 3
    Mix well.
  4. 4
    Pour into a greased 9 x 13-inch pan and bake for 45 minutes.

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