Quick and Easy Corn Souffle + a WINNER

This is the easiest side you can possibly make for Thanksgiving! And it tastes SO good, no one will know how quick and easy it was for you to make. (Except, of course, for the people at OUR Thanksgiving feast, since I'm blogging it two days before.)

The recipe comes from a cook book my sister made me as a wedding gift. Most of the recipes in it are home-made by someone in our family, although I'm not entirely sure who to give credit to for this one. There are variations of this recipe everywhere, but trust me when I say that this one is the best.

Regardless of where the recipe originated, you MUST give this a try for Thanksgiving! You'll thank me when everyone asks for this to be added to the rotation each year, and you're left in charge of the easiest dish. ;)

Ingredients:
1 box Jiffy corn muffin mix
8 oz. sour cream
1 can Del Monte whole kernel corn*
1 can Del Monte cream corn*
1 stick butter
Serves 6-8 (may want to double for a large Thanksgiving crowd)
*The Del Monte corn is really the best- it's crispier and sweeter than other brands.

Directions:

Melt butter in casserole dish. Drain whole kernel corn. Add regular corn and cream corn to dish with melted butter. Mix muffin mix and sour cream together in a separate bowl. Add mixture on top of corn. Bake at 425 for 25-30 minutes, or until golden brown.