1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommend Jiffy)
1 cup sour cream
1 stick of butter, melted
1 to 1 1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Once mixed, stir in the cheese and continue to mix well. Pour into a greased casserole dish. Bake for about 45 minutes or until golden brown and the casserole has risen. Let it sit for about 15 minutes.
Optional: Sprinkle some cheese on top and put it back in the oven to melt the cheese.
— Amanda Copenhaver,