I got this recipe from a friend, Kelly, at our church. Kelly is the mother of 7 children (edit: make that eight!). She and her husband, Robert, are the King and Queen of Cooking Big. They make many of the soups served at our Lenten Soup Suppers. During one such dinner is where they brought this casserole. Our kids couldn’t stop eating it…so I had to get the recipe!
1 box Jiffy corn muffin mix
1 (~14.75 oz) can cream-style corn
1-8 oz. sour cream (light version okay)
1 stick butter, melted
Put all ingredients in a lightly greased 9 x 9” baking pan. Bake @ 350 degrees for ~50 minutes. Double recipe and bake in a 9 x 13” pan—adjust time, etc. Serve with a serving spoon if hot. If serving cool, it can be cut with a knife. (It’s best warm!)