Corn Souffle - cooking recipe

Ingredients

1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can creamed corn
8 oz. sour cream
1 box Jiffy corn muffin mix
1 stick oleo, melted
2 eggs, slightly beaten

Preparation

Combine all ingredients.
Pour into a greased 3-quart casserole.
Bake at 350\u00b0 for 45 to 60 minutes or until golden brown.
You may want to sprinkle buttered cracker crumbs on top before baking.