Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

One more from !

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The original link is no longer available from the artist / chef

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1 15oz can of yellow corn, drained
1 15 oz can of creamed corn
1 cup of sour cream
1 stick of butter melted
1 box of jiffy corn muffing mix

Preheat oven to 350 degrees Fahrenheit. Mix all the ingredients together and pour into greased 9x13 inch baking tray. Bake for 45-50 minutes. Cool and enjoy.

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From Chris: It's important to note that this is not a souffle in the traditional sense. However, folding in 2 -3 whipped egg whites to the mix will give it more lift and a fluffier texture if you are looking for that instead.