Corn Souffle

Submitted by Steph Levine

  • 1 can cream style corn
  • 1 can regular corn (don’t drain)
  • 1 cup sour cream (can use light, but not good with fat free)
  • 2 tbsp. sugar
  • 2 eggs beaten
  • 1 stick margarine melted
  • 1 box corn muffin mix (I always use Jiffy)

Mix all ingredients together (adding corn muffin mix last), and bake at 350 for 50-60 minutes covered.

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