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INGREDIENTS:
2 beaten eggs
8 oz sour cream
15 oz can creamed corn
15 oz can kernel corn, drained
½ cup melted salted butter
1 box Jiffy corn muffin mix
2 tbsp granulated sugar (optional)
INSTRUCTIONS:
1) Preheat oven to 350 degrees Fahrenheit. To a mixing bowl, add the listed ingredients in order, stirring well in between.
2) Spray an 8-inch casserole dish with nonstick spray, then fill it with the corn soufflé mixture.
3) Bake for 1 hour 20 minutes or until it passes the clean knife test.
Enjoy as a soulful side dish to nearly any entrée. Enjoy!
