Saturday, January 3, 2009

Corn Souffle

I made this on Christmas Eve. It was introduced to us, by my mom, last Thanksgiving. It is super simple & so yummy. You can pair this side dish with just about anything.

16 oz. can whole corn, drained
16 oz. can cream corn
8 1/2 oz. box Jiffy corn muffin mix
1/2 c. corn oil
2 beaten eggs
8 oz. sour cream

Mix all ingredients together (muffin mix last) in a large mixing bowl. Mix well. Pour mixture in a greased souffle dish (I use a tall square Corningware dish). Bake at 350 for 1 hour.

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