1 (15 1/4)oz. Can Whole Kernel Corn, drained
1 (14 3/4)oz. Can Cream Style Corn
1 (8)oz. Box Jiffy Corn Muffin Mix
1 Cup Sour Cream
1/2 cup (1)Stick of Butter or Marg., melted
1 Egg, beaten
1 1/2 Cups Shredded Cheddar Cheese
In a large bowl, stir together both cans of corn, corn muffin mix, egg, sour cream and the melted butter. Pour into a sprayed 9 x 13 pan. Bake for 45 minutes on 350. Remove from oven and put cheese all over the top and then return to oven to melt cheese for around 5 to 10 minutes. Watch or it will burn. Let stand for 5 minutes. Serve warm. If you want to you can put half of the cheese in the batter and the other half on top. I like this way better.
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