Made with creamed corn, sour cream, and corn bread mix to make a spoon-soft, corn-bread-like dish.
-By Christine (Salzer) Strommen
1 can creamed corn
1 can corn, drained
1 stick butter, melted
1 cup sour cream
1 box Jiffy Corn Mix
- Mix all ingredients together.
- Pour into casserole dish.
- Bake at 350 degrees for 1 hour or until soufflé springs back at you when you push into the center.