Corn Souffle

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

• Ready In: 1 hr 10 mins
• Yields: 1 souffle

Ingredients

• 1⁄2 cup margarine or 1⁄2 cup butter, softened
• 8  ounces sour cream
• 1 (14 3/4ounce) can  creamed corn
• 1 (15 1/4ounce) can corn (do not drain)
• 1 (8 1/2ounce) box  Jiffy corn muffin mix
• 3  eggs, beaten

Directions

1. Mix ingredients (minus eggs) throughly.
2. 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!
3. Bake on 350 degrees for one hour. Works best in Corningware dish.