This corn casserole is one of my favorites. I make it as often as I think the family will eat it. Consider doubling if you have more than 8 people for dinner.
1 can whole kernel corn, drained
1 can cream-style corn
1 package Jiffy corn muffin mix
1 cup sour cream
1 stick butter, melted
2 cups shredded Cheddar (you can use any cheese you like in this)
Combine all items in large bowl. Mix well.
Spread into a greased 9 by 13-inch baking dish.
Bake on 350 for 40-45 minutes, or until golden brown.
** This is also great cooked in a muffin tin. Just scoop with ice cream measure into tins. Great way to make ahead and freeze. Warm in microwave as needed.
** Great make ahead dish too! Mix the day before – either bake and reheat, or prepare and wait to bake next day.