CORN SOUFFLE

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 cups 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!