Corn Casserole

This is one of my favorite holiday dishes but I rarely make it because I'm the only one that likes it.  I know in most other families this is served often, especially in the South.  The beauty of this dish is that it is incredibly easy.  With all the work that goes into most holiday mains and sides, this yummy dish is a welcome respite.  

8 oz Jiffy Corn Muffin mix 

15 oz can whole kernel corn (drained)

15 oz can creamed corn

1 cup sour cream

1/2 cup melted butter

2 eggs

1.  Preheat oven to 350 degrees.

2.  In a mixing bowl, mix all ingredients together and then pour into a greased 8"x8" baking pan.

3.  Cook uncovered for 45-50 minutes or until lightly browned.

Note:  You can omit the eggs.  However, using eggs makes the casserole lighter.  

If cheese is your thing, you can mix 1/2 to 1 cup shredded cheddar cheese or cheese of your choice.

If you like super sweet things, you can add 1/4 to 1/2 cup sugar.  Just beware:  Using sugar makes an already sweet casserole extremely sweet.  Using eggs and sugar in this recipe makes this more like a dessert.

Serves 8