1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine creamed corn, corn kernels and liquid from can, sour cream and corn muffin mix, blending well with spoon.
3. Spray an 8" casserole dish with vegetable spray and pour corn batter into dish. Drizzle evenly with melted butter without stirring into batter.
4. Bake uncovered until souffle is puffy and golden brown around the edges, about 1 hour. Let it cool and serve.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 146 (47%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 32.5mg||10 %|
|Sodium 676.9mg||23 %|
|Potassium 239.6mg||6 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 36.6g|
|Protein 4.8g||7 %|
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Calories per serving: 313
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