Ingredients:
- 14.75 oz. can creamed corn
- 15.25 oz. can whole kernel sweet corn, drained
- 8.5 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- 1 stick butter, melted
- 1 cup cheddar cheese, shredded
Directions:
- Preheat the oven to 350 F.
- In a large bowl, combine all ingredients except for the cheddar cheese.
- Pour into a greased 9-by-13-inch casserole dish. Bake uncovered for 45 minutes.
- Top with shredded cheddar. Bake for an additional 10 to 15 minutes, until the top begins to brown.
- Let stand for 5 minutes prior to serving.
