Corn Souffle

This recipe came from my aunt who is a fabulous cook! She made this every year for Thanksgiving and I use it for any special occasion. The recipe can easily be cut in half to feed about 6-8 people. I have also used fat free sour cream with no difference in taste.

• Ready In: 1 hr 5 mins
• Serves: 10-12

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 2  boxes  Jiffy corn muffin mix
• 16  ounces sour cream
• 2  cans  creamed corn
• 4  eggs

Directions

1. Preheat oven to 350 degrees F.
2. Melt the 1/2 cup of butter in a large casserole dish in the microwave.
3. Mix the remaining ingredients in a large bowl until moistened.
4. Pour into the casserole dish.
5. Bake for 45 minutes to an hour or until it is golden brown on top.
6. Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.