Corn Casserole 
Posted by: Marlana 
Source: http://penniesonaplatter.com/2010/11/24/corn-casserole/ 

Makes 6-8 servings
Ingredients:
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar

1. Preheat oven to 350°.  Grease a 9 by 9-inch baking pan or a 2 quart casserole dish*.

2. Mix together the corn, Jiffy mix, sour cream and butter in a large bowl.  Stir in the cheese.

3. Pour into the prepared pan.  Bake for 55 minutes, or until golden brown and set.  Let stand for 5 minutes before serving.

*You can bake for a shorter time in a 9x13 pan, but the texture will be different than baking in the 9x9 or 2 quart casserole.  The 9x13 will be thin slices (the 2 quart casserole produces more of a corn pudding).