Corn Soufflé

Ingredients: 

• 1 can whole kernel corn - drained 
• 1 can cream corn 
• 1 box Jiffy Corn Muffin mix 
• 2 eggs well beaten 
• 1 (8OZ) Philly Cream Cheese - cubed about 1/2" 
• 1 Stick of butter (sweet-unsalted) - melted 
• 1 pint sour cream 

Directions:

1. Lightly grease 3 quart casserole dish with stick of butter, melt remaining 
2. Beat eggs, fold in Philadelphia cream cheese cubes 
3. Add sour cream and mix 
4. Add melted butter 
5. Add whole kernel and cream corn 
6. Add Jiffy corn muffin mix 
7. Mix all ingredients with whisk, pour in casserole dish 
8. Bake at 375 degrees (uncovered) for one hour till top is browning 

This is one of my absolute favorite dishes for Thanksgiving and Christmas. It's so yummy! Via the mom (via the grandma)