CORN SOUFFLE

CORN SOUFFLE image

Number Of Ingredients 7

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Ingredients

1 stick butter melted
2 eggs beaten
1 (8 1/2 oz) package jiffy corn muffin mix
1 (8 oz) cup sour cream or plain yogurt (fat free)
1 large can yellow corn drained (14oz)
1 large can creamed corn (14oz)
1 small package shredded yellow cheddar cheese

Steps:

1. mix all ingredients in a glass casserole dish that has been sprayed with pam. 2. Bake uncovered at 350 for approx. 45 min. 3. Top with shredded cheese and bake an additional 15 min. until knife inserted in center comes out clean. 4. Makes one 2 1/2 quart casserole dish.

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