The Best Corn Casserole EVER!

This is an absolute must-have casserole at just about every holiday gathering!  If I don't make it, I'm going to hear about it! This recipe is originally from my Aunt Anne and is in our family cookbook. I come from a long line of cooks and I've been making it since I was a teenager.  My family loves it, and I do too! I usually double this so we have lots of leftovers.

this is what it looks like on my counter after I make a double batch!

 the casserole heading into the oven...

My corn casserole is on the right, don't you love that golden crust it develops on top?!
The Best Corn Casserole Ever!

1 17 oz can cream style corn
1 17 oz can whole kernel corn (drain)
2 eggs
1 c sour cream
1/2 c butter
1 8 oz box Jiffy Corn muffin mix
extra butter pats

Combine corn, eggs, sour cream, margarine, and dry muffin mix in a large bowl, mix well until combined.  Pour into a greased 9 x13 baking dish, dot with butter pats, bake at 350 degrees for 30 - 35 minutes or until set.   Delicious!!

** Very easy to double this recipe - it feeds a crowd! Just increase baking time and check at 60 minutes. **