| | Directions | | In a large bowl stir together the 2 cans of corn, muffin mix, sour cream and melted butter. Pour into a greased 9x13 casserole dish. Bake at 350° for 45 minutes or until golden brown. Remove from oven and top with shredded cheese. Return to the oven for 5 to 10 minutes. Let stand for 5 minutes. Serve warm. |
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| Ingredients | | - |  | 1 can whole kernel corn, drained |
| - | | 1 can cream style corn |
| - | | 1 package Corn Muffin Mix (Jiffy) |
| - | | 1 cup sour cream |
| - | | 1/2 cup butter, melted |
| - | | 1 cup shredded cheddar cheese |
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