Corn Soufflé

Bahan-bahan (8 porsi)

• 2 large eggs (at room temperature)
• 6 tablespoons butter (melted and cooled)
• 1 cup full-fat Greek yogurt (or sour cream, at room temperature)
• 1 (15-ounce) can cream-style corn
• 1 (10-ounce) bag frozen corn (thawed and drained, about 2 cups)
• 1 (8.5-ounce) box corn muffin mix (such as Jiffy)