Corn Casserole

Thanksgiving- my favorite holiday- is quickly approaching and I thought that this would be a great time to share some holiday favorites. This is my absolute favorite side dish every Thanksgiving, but I actually like it more as leftovers for Friday lunch after a long day of Black Friday shopping.


Ingredients:
1 can whole kernel corn, drained
1 can cream style corn
1 small box Jiffy cornbread mix
1 cup sour cream
1/2 cup melted butter

Directions:
Mix all ingredients together and pour in 9 X 13 pan. Bake at 350 degrees for about 45 minutes. It should be a little brown on top and pulling away from the edges of the pan.

Notes from a Kitchen of Reality:
- For some reason this is the slowest baking thing in a full oven when preparing all your other Thanksgiving sides. We like to put it in 2 smaller shallow pans, so it cooks faster and is actually done with everything else.