Corn Souffle Casserole - cooking recipe

Ingredients

2 eggs
1 (17 oz.) can whole corn, undrained
1 (16 1/2 oz.) can creamed corn
1 (8 1/2 oz.) box Jiffy cornbread mix
1 (8 oz.) sour cream
1 stick butter or margarine, melted

Preparation

Preheat oven to 350\u00b0.
Beat eggs in a large bowl; add both kinds corn, cornbread mix, sour cream and butter.
Mix well.
Pour into a greased 9 x 13-inch pan and bake for 45 minutes.