Corn Casserole: A perfect holiday side dish

Need a last minute side dish to bring to Thanksgiving tomorrow?  This Corn Casserole is delicious, and you might just have all of these common ingredients in your house already!

My friend Maggie posted a question on Facebook last week asking friends what their favorite Thanksgiving dish is.  I loved reading the responses and got the idea for Corn Casserole from that Facebook thread.  When I read it was a Paula Deen recipe, I knew two things right away... 1) It would be packed with butter, and 2) I'd love it.  And I was right on both :)  

{We had it at our early Thanksgiving/Birthday Party, aka Smurfsgiving, thus the silly label!}

I loved how quick and easy this Corn Casserole is to put together, and it's so much better than regular corn.  I'm sure all that butter, sour cream, and bacon might have something to that!

Corn Casserole 

{adapted from Paula Deen}

1 can corn, drained

1 can cream-style corn

1 box Jiffy corn muffin mix

1 cup sour cream

1/2 cup (1 stick) salted butter, melted

5 strips cooked bacon, crumbled

Preheat oven to 350 degrees.  Mix all ingredients in a medium bowl until thoroughly combined.  Pour into greased 9x13 baking dish.  {I used two pie dishes instead because it looked prettier that way.}  Bake for 50 minutes, or until lightly browned.  Serve warm and enjoy!