Corn Souffle - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup margarine
2 boxes Jiffy corn muffin mix
16 ounces sour cream
2 cans creamed corn
4 eggs

Preparation

Preheat oven to 350 degrees F.
Melt the 1/2 cup of butter in a large casserole dish in the microwave.
Mix the remaining ingredients in a large bowl until moistened.
Pour into the casserole dish.
Bake for 45 minutes to an hour or until it is golden brown on top.
Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.