Corn Souffle

Corn Souffle, scalloped corn, corn souffle casserole...it has many names. It is a classic and the easiest side dish to ever exist. This recipe is from my Grandma, I feel like most people in the Midwest had this growing up. The recipe has been around for so long, but it is so delicious. It is probably my favorite side dish. You'll want to make the big pan because it is so easy to put this away. We always called it corn souffle growing up because the texture is so similar to a souffle. I made this full pan, and it's already gone! Cornbread mix, creamed corn, kernel corn, butter, sour cream, and egg.....is all it takes to make this. It takes an hour to bake, and you can have the most addicting delicious side dish.
Corn Souffle:
2 packs of cornbread mix
2 cans creamed corn
2 cans whole corn kernels, in water
2 cups sour cream
1 cup butter, melted
2 - 4 eggs (typically, it would use 4 eggs, but I made this with 2 eggs, and it worked just fine and tasted the exact same)
Bake At 375° F for 1 hour
(can also make a half batch in a 9x9 pan)
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