BEST CORN CASSEROLE EVER

1 (15 ¼ -ounce can whole kernel corn, drained
1 (14 ¾ -ounce can cream –style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 Cup sour cream
½ cup (1 stick) butter, melted
1 to 1 ½ cups shredded cheese
(My mom always added some grated onion to this – to taste)


Preheat oven to 350 degrees.
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9-by 13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

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