1 15oz can whole kernel corn - drained
1 15oz can cream-style corn
1 8oz package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 stick butter - melted
1 - 1 1/2 cup shredded cheddar - melted on top after bake
Preheat oven to 350 deg. Nonstick spray bottom of 9“x9” pan.
In large bowl stir together the cans of corn, corn muffin mix, sour cream, and melted butter. Pour into 9“x9” pan.
Bake for 45 min or until golden brown. Remove from oven and top with cheese. Return to oven for 5-10 min to melt cheese.
Let stand for 5 min., serve warm
Serves: 8 Total cook time: 45min + 10min
Source: Mabel epicurious