6 January, 2016
Corn Soufflé
1 can cream style corn
1 can whole kernel corn (drained)
1 package Jiffy corn muffin mix
1 cup sour cream
3 large eggs
1 stick butter
1/2 cup Miracle Whip
1 cup shredded cheddar cheese
Mix all ingredients together except the cheese. Pour in greased casserole dish and bake at 375 degrees for 60 minutes. Top with cheese and bake 5-10 more minutes to melt the cheese.
Note: If you use reduced fat or fat free cheese they do not melt the same and it will turn out differently.