1 15 oz. can whole kernal corn, drained
1 14 oz. can cream-style corn
1 8 oz. pkg. Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1-1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, melted butter and cheese. Pour in a greased 9 by 12 inch casserole dish. Bake for 45 minutes, or until golden brown. Let stand for 5 to 10 minutes before serving.
Instead of mixing the cheese in the casserole, I sometimes sprinkle it on top and return the casserole to the oven until the cheese has melted.
Also, you can add a 4 oz can of chopped green chiles for a different twist on this casserole.