Corn Casserole by Susan Drees

Ingredients
1 (15.25 oz) can corn, drained
1 (14.75 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour creame (can use light)
6 tablespoons salted butter, melted
1 to 1 1/2 cups shredded sharp cheddar cheese.

Preparation

Preheat oven to 350°F.
Grease a 2-quart casserole dish.
In a large bowl stir together corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir in cheese. Pour into casserole dish.
Bake, uncovered, 1 hour and 10 minutes, or until set in middle and toothpick inserted in center comes out clean.
Let stand 5 minutes before serving.

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