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| NANCY'S CORN SOUFFLE | |
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17 oz. canned corn 17 oz. canned cream corn 2 eggs 1/2 c. butter 1 c. sour cream 1 box Jiffy cornbread mix 1 c. shredded Cheddar cheese Mix all ingredients except Cheddar cheese. Pour into 9x13 pan. Bake for 15 minutes at 350 degrees. Top with Cheddar cheese. Bake for an additional 20 minutes at 350 degrees. | |
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