Corn Casserole
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 (8 oz) package jiffy corn muffin mix
- 1 cup sour cream
- 4 tbs butter, melted
- 1.5 cups shredded cheddar cheese
- Preheat oven to 350F
- Grease a 9x9 baking pan (or use a 9x13 for thinner, more well-done slices)
- Mix together the corn, jiffy, sour cream, and butter in a large bowl
- Stir in the cheese and pour into the prepared pan
- Bake for 55 minutes (until golden brown and set)