Ingredients
1 (15 1/4 ounce) can whole kernel corn (drained)
1 (14 3/4 ounce) can cream style corn
1 (8 ounce) pkg. corn muffin mix (Jiffy is recommended)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar cheese
Preparation
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9 x 13 inch casserole dish. Bake for 45 minutes or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
