From Paula Deen’s “The Lady & Sons Savannah Country Cookbook” [2]

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded cheese

1. Preheat oven to 350 degrees F.

2. 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.

3. 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.