Corn Souffle - cooking recipe

Ingredients

1 (17 oz.) can whole kernel corn
1 (17 oz.) can creamed corn
1 (8 oz.) carton sour cream
2 eggs
1 c. grated Cheddar cheese
1/2 c. melted butter
1 (8 oz.) box Jiffy cornbread mix

Preparation

Mix all ingredients together.
Put in 2-quart casserole dish. Bake, uncovered, for 40 minutes at 350\u00b0.