My friend, Rachael, gave me this recipe a few years ago. It’s great! She said that you can kick this up a bit by adding bacon, jalapenos, onions, or whatever. I have yet to try any additions. I don’t know what’s wrong with me.
1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz.) can cream-style corn
1 (8 oz.) package corn muffin mix
1 c. (8 oz.) sour cream
1/2 c. (1 stick) butter, melted
1 1/2 c. shredded cheddar cheese
Preheat oven to 350 degrees. In large bowl, stir together everything except the cheese. Pour into greased casserole dish. Bake for 45 minutes. Top with cheese and return to oven for 5 minutes. Serve warm.