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CORN SOUFFLE 
16 oz. can whole corn, drain
16 oz. can cream corn
8 1/2 oz. box Jiffy corn muffin mix
1/2 c. corn oil
2 beaten eggs
8 oz. sour cream

Mix all ingredients together (muffin mix last) in large mixing bowl. Mix well. Pour mixture in souffle dish. Bake at 350 degrees for 55 minutes.
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 Rating: 5 / 5 - Reviews: 3
Feb 19, 5:06 PM
Sharon (California) says:
Nov 22, 8:47 PM
Jeremy (South Carolina) says:
Dec 22, 4:26 PM
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