Cheesy Corn Casserole

Cheesy Corn Casserole 1 (15 ¼-ounce) can whole kernel corn, drained 1 (14 ¾-ounce) can cream-style corn 1 package corn muffin mix 1 cup sour cream 1/2 stick butter, melted 1 to 1 1/2 cups shredded cheddar jack cheese (plain cheddar would work too) Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased 9 by 13-inch dish. Bake for 45 minutes, or until golden brown. (check to make sure not to over bake, oven times vary) Remove from oven and top with cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve immediately.