Corn Souffle - cooking recipe

Ingredients

2 eggs, slightly beaten
1 can whole kernel corn, drained
1 can cream-style corn
1 c. sour cream
1 c. melted oleo or butter

Preparation

Stir well and add 1 package Jiffy corn bread mix.
Salt and pepper lightly.
Pour into buttered casserole.
Bake at 350\u00b0 for about 1 1/2 hours.