As a six-year-old, I helped my mom make Thanksgiving dinner for the first time. Of course, I wasn't able to help with every dish, but the one dish I always helped prepare was the corn casserole. Each Thanksgiving has included this side dish and it's usually the one we never have as leftovers because it is just so darn good.

I love how simple and easy it is to assemble and how creamy and delicious it tastes. It's always my go-to side dish if I ever bring anything to a potluck dinner. So I wanted to share this recipe with you just in time for Thanksgiving Day.

See also: - Thanksgiving Alterna-Recipe: Savory Bacon-Chive Pumpkin Quiche - Say "No" to Dry Turkey: Our Top 5 Thanksgiving Alternatives

The beauty of this dish is that it doesn't take a lot of time to make, so it won't affect any of the other time-consuming dishes. Simply measure and dump each ingredient in a large bowl, mix together and bake.

First, combine one can of whole kernel yellow corn and one can of cream-style yellow corn. Don't drain the cream corn; you need a lot of liquid to make this dish extra creamy. Next, add one 8-ounce carton of sour cream and one box of Jiffy corn muffin mix.

Stir all of these ingredients together, then melt one stick of butter and add it to the bowl. Let the mixture slightly cool before adding two beaten eggs. You don't want scrambled eggs in your corn casserole...that's a nasty surprise.

Spray a casserole dish with cooking spray, then bake the corn casserole in a preheated 350 degree oven for 55 minutes to an hour. Stick a toothpick in the center of the dish to determine if it is ready or not. The center will still be slightly gooey, but you want it to hold up after you take it out of the oven.

I love serving this dish piping hot. The creamy corn, the sour cream and the butter make this dish so special. On the outside, it looks like cornbread, but once you scoop a piece out of the dish, you'll discover that it is creamy, gooey and simply delicious. I guarantee you'll want a second helping.