Corn bread souffle

Since it's nearing the time of year when I bake (and cook fun stuff), I'm going to start posting recipes.

The first one is Corn bread souffle:
1 12oz can sweet cream corn
1 12oz can whole kernel corn
1 small box Jiffy corn muffin mix
1 stick butter
1 egg
1 cup sour cream

Preheat oven to 375 degrees F.

Mix and place in a 1.6 liter corning souffle dish. [I find that it's better to put it in a bigger dish that's a little emptier than a smaller dish that is almost overflowing.]

Cook time: ~ 1 hour at high altitude or ~ 45 minutes at sea level.

The time will vary with the weather: cook until light jiggling of center is possible with a tap on the dish. Allow to cool 20 minute to solidify.

Cover or uncover for desired browning effect.

[This recipe was from a former co-worker.]

This is a big hit at my office potlucks. Someone always makes it!