I have made this recipe without the egg, adding only a little baking powder to help it rise. It comes out more like a corn pudding.
I have also added a third egg to this recipe and it really puffs up like a souffle. The recipe below is the one a co-worker gave me years ago after an office pot luck. If you love corn, you will love this recipe and you can make it year round. It makes a wonderful side dish in the winter!
CORN SOUFFLE
1 stick of butter, melted
2 cup sour cream
2 eggs
1 15 oz can corn niblets (drained)
1 can creamed corn
1 box Jiffy corn muffin mix
Mix everything together and pour into a greased 8 x 8 pan. Bake at 350 degrees for 30 to 40 minutes or until lightly browned on top.
ENJOY!
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