CORN SOUFFLE
From Marie Carroll, my friend Jen’s mother-in-law – one of their Thanksgiving traditions that I have adopted
- 2 eggs, lightly beaten
- 1 can cream corn (16 oz)
- 1 can whole corn (16 oz)
- 1 C sour cream
- ? C melted butter (I don’t know the amount, so I think I usually do 1/2 C)
- 1 box Jiffy corn bread mix
- 4 oz grated swiss cheese

Combine all except cheese. Bake 35 mins uncovered 350F – do not overbake – should be moist.

Top with grated swiss and broil until cheese is golden brown.