Corn Souffle - cooking recipe

Ingredients

1 egg, beaten
2 c. creamed corn (frozen or canned)
1 c. sour cream
1 stick margarine
1 pkg. Jiffy cornbread mix

Preparation

Melt margarine in a round casserole dish.
Add remaining ingredients and mix well.
Bake at 325\u00b0 for 45 to 50 minutes or until light brown and set.
Serves 8.