Corn Souffle - cooking recipe

Ingredients

1 pkg. Jiffy corn bread
1 (16 oz.) can creamed corn
1((16 oz.) can whole kernel corn (use water)
1 large sour cream
2 eggs, slightly beaten
1 stick butter, melted and slightly cooled

Preparation

Grease large glass bowl or casserole dish. In large bowl mix all ingredients.
Do not drain whole kernel corn.
Use the water in can. Pour mixture into glass bowl or casserole dish.
Bake at 350\u00b0 for 1 hour and 15 minutes, until golden brown on top, uncovered.
Very good.
Very easy.