Corn Souffle - cooking recipe

Ingredients

1 bag frozen corn
1 can creamed corn
1 c. sour cream
1 stick margarine, melted
1 egg
1 can cream of mushroom or celery soup
1 can water or better 1 can chicken broth
1 box Jiffy corn muffin mix

Preparation

Combine all ingredients in 8 x 8 dish/pan.
Bake at 350\u00b0 for 30 minutes or until top is light brown around the edges.