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The preparation is quick and easy. I’ve never known it to fail, but like any other soufflé it will fall if it sits around. If that happens, just call it a pudding and serve it anyways. Nobody will know the difference.

Ingredients:

1/2 cup margarine or butter, softened
1 cup sour cream
1 egg
~16 oz. can creamed corn
~16 oz. can whole kernel corn
8 oz. package corn muffin mix

Preparation:

Preheat oven to 375° F.

Drain whole kernel corn. Mix all ingredients. Pour into greased 6 cup baking dish.

Bake for one hour.