1 (15 1/4 oz) can whole kernel corn, drained 1 (14 3/4 oz) can cream-style corn 1 cup sour cream 1/2 cup (1 stick) butter, melted 1 (8 oz) package corn muffin mix (jiffy) 1 to 1 1/2 cup cheddar cheese, shredded
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Bake at 350° for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.