• 1 (15 1/4 oz) can whole kernel corn, drained
• 1 (14 3/4 oz) can cream-style corn
• 1 (8 oz) package Jiffy corn muffin mix
• 1 cup sour cream
• 4 Tablespoons butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

Note: You can bake for a shorter time in a 9×13, but the texture will be different than baking in the 9×9 or 2 quart casserole. The 9×13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.

Source: Paula Deen via The Food Network