Corn Souffle - cooking recipe

Ingredients

1 (12 oz.) can cream-style corn
1 (12 oz.) can whole kernel corn
1 stick margarine, melted
1 box Jiffy corn muffin mix
1 c. sour cream
2 eggs

Preparation

Melt margarine.
Add all other ingredients and mix until moistened.
Pour into lightly buttered casserole dish.
Bake at 375\u00b0 for 1 hour.