Baked Corn Souffle
- 2 eggs lightly whisked
- 1 cup sour cream
- 1/2 cup melted butter
- 16 ounce can whole kernel corn drained
- 16 ounce can cream style corn
- 1 package corn muffin mix
How to make it
- Whisk eggs in a mixing bowl then add each of the other ingredients whisking them in as you go.
- Place in a rectangular baking dish and bake at 350 for 40 minutes.