Corn Pudding Souffle

This dish is a Thanksgiving tradition for our family. It's my mother-in-law's recipe. I look forward to it just as much as the turkey. Thankfully we get to have it again at Christmas! Here it is:

INGREDIENTS:
2 eggs
1 1/2, 8 oz packages corn muffin mix
2, 14 oz cans kernel corn, drained
2, 14 oz cans cream style corn
1 cup sour cream

1/2 cup melted butter
1 cup grated cheddar or swiss cheese


1. Preheat oven to 350. In a large bowl combine eggs, corn muffin mix, corn, cream style corn, sour cream and melted butter. Mix well. Spoon into a large, deep baking dish and bake for 35 minutes. Remove from oven and sprinkle cheese on top. Bake for 10 minutes more or until a knife comes out clean. Serve immediately.

Serves 10-12