Corn Souffle - cooking recipe

Ingredients

1 can whole kernel corn, drained
1 can cream-style corn
1 stick margarine, melted
2 eggs
1/2 pt. sour cream
1 box Jiffy cornbread muffin mix

Preparation

Mix all ingredients well.
Pour into greased baking dish. Bake uncovered at 350\u00b0 for 1 hour.
Serve piping hot.