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.
|1/2 cup||margarine or butter, softened|
|1 cup||sour cream|
|~16 oz. can||creamed corn|
|~16 oz. can||whole kernel corn|
|8 oz. package||corn muffin mix|
Preheat oven to 375° F.
Drain whole kernel corn. Mix all ingredients. Pour into greased 6 cup baking dish.
Bake for one hour.