1. 1 (15 ½-oz) can whole kernel corn, drained
  2. 1 (14 ¾-oz) can cream-style corn
  3. 1 (8oz) package corn muffin mix (recommended:  Jiffy)
  4. 1 cup sour cream
  5. ½ cup (1 stick) butter, melted
  6. 1 to 1½ cups shredded cheddar

Preheat oven to 350º F

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 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.

Recipe by Paula Dean