Corn Souffle Casserole

Ingredients

• 2 eggs
• 1 17 oz can whole corn undrained
• 1 16 12 oz can creamed corn
• 1 8 12 oz box Jiffy cornbread mix
• 1 8 oz sour cream
• 1 stick butter or margarine melted

Directions

1. Preheat oven to 350
2. Beat eggs in a large bowl add both kinds corn cornbread mix sour cream and butter
3. Mix well
4. Pour into a greased 9 x 13-inch pan and bake for 45 minutes