Cornbread Casserole

This recipe is like cornbread on steroids. It's so delicious AND fast! It's thicker heartier and just as delicious with or without honey. I got this from a friend who was so kind to share his delicious Mississippi recipes with me. Man do those Southerners know how to utilize butter in some of it finest ways!

1 stick of butter
1 can whole kernal corn
1 can creamed corn
8 oz. sour cream
1 box of Jif Corn Muffin Mix

Pre-heat oven to 350 degrees. Melt butter in a medium large bowl. Once liquified add all other ingredients and mix until combined.  Pour mixture into a 9x13 pan or large casserole dish. The deeper and smaller the dish the longer it will take to solidify in the oven. I always cook it in an oval corningware dish and have never had to grease the pan.  Place in oven, uncovered for 45 minutes, or until the top turns golden brown. When fully cooked, this dish won't quite be bread, but it won't be mush.  Serve warm.