Corn Soufflé

Ingredients:

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 (15 ounce) can cream-style corn

  • 1 egg, lightly beaten

  • 4 tablespoons butter, melted

  • 1 cup sour cream

  • 1 (8 & 1/2 ounce) box corn muffin mix

Directions:

  1. Preheat oven to 350 degrees F (177 degrees C).

  2. Lightly butter a 2-quart casserole dish.

  3. Combine all ingredients and mix well. Pour into casserole dish and bake 45 - 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)