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Awesome and Easy Creamy Corn Casserole

Reviewed: Oct. 21, 2012
Made this today in a 9x13 throw away tray and this is what I used: 2 boxes of Jiffy corn mix, 2 cans whole corn drained, 2 cans creamed corn, 1 1/2 cups of low fat sour cream, 1 stick I Can't Believe It's Not Butter (I use it for baking and it was the only butter I had), 3 packs of Splenda, 4 eggs. It took about an hour to bake and to make it crispy on top, I reserved about 1/4 of the second box of corn mix to sprinkle on the top. The original recipe in a smaller pan (not doubled) called for 1 stick of melted butter. I don't understand how as using 1 stick for doubling the recipe was more than enough. If you are making this recipe from the original version I would suggest NOT using an entire stick of butter unless you are doubling it. The final result was a sweet cornbread-like soufflé. It was not creamy, what I was hoping for, but needless to say it was still good and the entire tray was eaten. I brought it to a football party and it was definitely something different that I certainly will make again.
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