Yummy corn casserole

I saw this last week and gave it a try Friday night. For once I did not make any changes to it at all, although I did think about adding some chopped onion. And more cheese. Because cheese is good and IMHO you can never have enough. I was skeptical if I would even like it due to the massive (to me) amount of sour cream in it, but it was REALLY good. And I could not taste the sour cream which made me happy!



Corn Casserole - Paula Deen

Ingredients
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 Cheddar

Directions
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. 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. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.