Corn Pudding Souffle - cooking recipe

Ingredients

2 boxes Jiffy cornbread mix
2 (16 oz.) cans creamed corn
4 eggs
1 (16 oz.) sour cream
2 sticks butter
dash of pepper

Preparation

Melt butter in a 6-inch deep casserole dish.
Beat the rest and pour into dish.
Bake for 45 minutes at 350\u00b0.