Corn Souffle Casserole

This sweet corn casserole is a cross between
 a souffle and a corn pudding.

It's a favorite side to serve with BBQ
ribs or chicken, baked ham or meatloaf.

 Ingredients; cans of corn, butter, eggs, sugar,

sour cream and a box of Jiffy Corn Muffin Mix.

Use the butter wrapper to butter a 2 qt.
(round or rectangular) casserole. 

 Melt the butter in the microwave for 1 minute.

 Whisk in all the ingredients adding the

  muffin mix last.

Pour into the  casserole.

 Bake in a 350 oven for 1 hour until golden and puffed.

 Serve.

This casserole will serve 8-10. 

When I make this I freeze dinner-sized

portions for us to have with another dinner.
Oh! leftovers are  also good warmed in the
morning with heated maple syrup.

Corn Souffle Casserole

1 can (15oz) creamed corn

1 can (15oz) whole corn kernels-do not drain

1 stick butter, melted

1 C (8oz) sour cream

2 eggs, slightly beaten

1/4 C sugar

1 box (8oz) Jiffy Corn Muffin Mix

-------------------------

In a large bowl melt the butter in the microwave

 for 1 minute. Whisk in the remaining ingredients 

adding the muffin mix last. Pour into a greased 

2 qt. casserole. Bake @350 for 1 hour
until puffed and golden.
optional: Top with 1 C shredded cheese
Swiss or Cheddar the last 15 minutes.
Fiesta Corn Casserole: add 1 can (4.5-oz)
chopped green chilies, 1 t cumin, 1/4 t cayenne.
Replace the regular niblets with the fiesta style.

Enjoy!