Corn Casserole

My sister-in-law makes "cornbread corn," which is always yummy. I tried her recipe without much luck, but I found this delicious Paula Dean recipe today and fixed it for a family dinner. Be careful not to overbake it, and everyone will enjoy its deliciousness. One word of advice, try baking it in a smaller dish than the recipe says. I used a 7x9 dish, and it was perfect; the 9x13 dish doesn't bake right, because there's not enough in the pan. Also, I use two quart freezer bags of sweet corn that we froze over the summer instead of the two cans of corn as the recipe says.

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.