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