A good, simple way to bridge the culinary generation gap

This was apparently a family favorite in Steve's family a genertion before hews born. But when it fell out of vogue in the 1960s, his grandmother folded up the recipe that had been clipped from a newspaper in previous decades and stuck it inside another cookbook where it served as a bookmark until I found it a decade or so  ago.
I made it for the kids who were on a bit of a corn kick at the time. They loved it and told grandma about it. She told them she used to eat it as a child and they all were pleased to have brigdged a culinary generation gap.
This recipe is not going to show up on the Mayo Clinic's Healthiest Side Dish list. Nor will it be featured on the Prettiest Dishes With Which to Decorate Your Holiday Table list. But it is good and tasty in that post-World War II America sort of way.
And in these times when people are looking for inexpensive comfort foods to bring them back to a simpler time, this might just be the kind of food they are looking for.

Corn Souffle

1 16 ounce can of whole corn, drained

1 16 ounce can of cream corn
1/2 cup of  oil
2 beaten eggs
8 ounces of sour cream
1 box of corn muffin mix

• Mix all of the  ingredients together -  in the order listed -  in large mixing bowl.
• Mix well.
• Pour the mixture in souffle dish and bake at 350 degrees for 55 minutes.

Vegetarian