Paula Deen's Corn Casserole
1 (8 oz) pkg. corn muffin mix (Jiffy)
1 c. sour cream
1 stick (1/2 c.) butter, melted.
1 to 1 1/2 cup shredded cheddar cheese.
1 (15 1/4 oz) can whole kernel corn,
drained.
1 (14 3/4 oz) can cream style corn.1 (8 oz) pkg. corn muffin mix (Jiffy)
1 c. sour cream
1 stick (1/2 c.) butter, melted.
1 to 1 1/2 cup shredded cheddar cheese.
Preheat oven to 350 degrees F. In a
bowl, stir together the two cans of
corn, corn muffin mix, sour cream and
the melted butter. Pour into a greased casserole dish and bake for 45
minutes, or until golden brown. Remove from over and top with cheddar. Bake for an
additional 5 to 10 minutes, or until cheese is melted. Let stand for 5
minutes and serve warm. 
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