PAULA DEAN’S CORN CASSEROLE

By Fleur de lis

Ingredients

• 1 can whole kernel corn, drained (15 1/4 ounce can)
• 1 can cream style corn (14 3/4 ounce can)
• 1 package Jiffy corn muffin mix
• 1 cup sour cream
• 1/2 cup butter, melted (1 stick)
• 1 to 1 1/2 cups shredded cheddar (I use sharp)

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter or margarine. 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 cheese. Return to oven for 5 to 10 mins, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.