This is less like a casserole and more like a super moist corn bread, which is just right for me!
Cut into squares, this is great with chili!
1 (15 oz) can whole kernel corn, drained
1 (14 oz) can creamed corn
1 (8 oz) package corn muffin mix like Jiffy
1 cup sour cream
1 stick butter, melted
1.5 cups shredded Cheddar cheese
Preheat oven to 350
In a large bowl, stir together both cans of corn, muffin mix, sour cream and melted butter. Pour into buttered casserole dish. Bake for 45 minutes. Remove from oven and top with cheddar cheese, bake an additional 5 to 10 minutes or until cheese is melted. Let rest for 5 minutes then serve!
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PS I think this is a Paula Deen recipe, hence the abundance of butter. Rest assured, you can cut small pieces and not clog your arteries!
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