Corn Casserole

Had this corn casserole at an office pot luck and it is so very good and easy to make. I know that Paula Dean has a version and there are many versions made with Jiffy corn mix.

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

1 cup sour cream

1/2 stick butter, melted

1 to 1 1/2 cups shredded Cheddar

Optional:
1/4 cup of Chopped Chives sprinkled on top before you serve or
1/4 cup Crispy Bacon Bits!

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.

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