Corn Souffle

Name: Corn Souffle
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 souffle
Ingredients: 1/2 cup margarine or 1/2 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

Submitted by Aubry177

"I like to make this for Thanksgiving. It's very filling and super delicious. I made it for one Thanksgiving and now it's a regular occurance"

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Ready In:: 1hr 10mins
Ingredients:: 6
Yields:: 1 souffle

ingredients

¹⁄₂ cup margarine or 1/2 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

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