Thanksgiving Corn Casserole

• 1 stick of butter, melted
• 1 can of whole kernel corn
• 1 can of creamed corn
• 12 oz. cornbread mix (I like Jiffy corn muffin mix)
• 2 eggs
• 1/2 cup sour cream

Preheat oven to 350.  Mix all the ingredients together in a bowl.  Dump mixture into 9x13 dish. Bake for about 40 minutes, or until edges start to pull away from sides of pan and top begins to brown.

I pretty much stole this recipe, in whole, from allrecipes.com (Baked Corn by Rhonda Mellott).  I'm only relisting it here so I don't end up forgetting which recipe I fell in love with.  I'm willing to bet this would be pretty delicious with low-fat butter (or Brummel and Brown), egg whites, and light sour cream.  That would cut PointsPlus value tremendously.  I'm going to try the lighter version for Christmas this year, so I'll let you know how it turns out. Might just have to "healthify" this one permanently if it works out like I hope.