Monday, June 23, 2008


Thank you to my friend Lori for sharing this recipe. It's on the menu to go with our hamburgers on the grill tonight!

Corn Souffle

1 can whole kernel corn (undrained)
1 can cream style corn
1 8oz container of sour cream
1 stick butter (melted)
2 eggs (beaten)
1 box Jiffy corn muffin mix
1 Tbsp sugar

Preheat oven to 350.  Mix all ingredients and pour into a greased 9x9 pan (or you can double the recipe and use a 9x13 pan).  Bake for 55 minutes or until a toothpick comes out of the center clean.

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