STOUFER’S CORN SOUFFLE
2 eggs
2 tablespoons cornstarch
2 tablespoons sugar
Salt and pepper
Dash nutmeg
1 lb. can cream style corn
½ cup sour cream
½ cup milk
With electric mixture beat eggs until foamy. Beat in remaining ingredients as listed. Pour into a Pam-sprayed 8-inch square-baking dish. Bake on center rack of preheated 400^ oven or until knife inserted comes out clean.
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