Corn Souffle - cooking recipe

Ingredients

1 can whole kernel corn, drained
1 can creamed corn
2 eggs, beaten
8 oz. sour cream
1 box Jiffy corn muffin mix
1 stick margarine

Preparation

Melt margarine in 3-quart baking dish and coat well.
Mix all remaining ingredients together until moistened.
Pour into dish and mix in margarine.
Bake at 375\u00b0 for 55 minutes.