Corn Souffle
Ingredients
- 1/2 cup butter (melted)
- 2 eggs
- 8 1/2 ounce box corn muffin mix (such as Jiffy)
- 15 ounce can corn kernels (drained)
- 14 3/4 ounce can creamed corn (do not drain)
- 1 cup sour cream (can use light)
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- cooking spray
- 2 teaspoons chopped parsley (optional)
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