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 (I used Jiffy)
1 cup light sour cream
1 teaspoon finely chopped jalapenos (optional)
1/2 stick butter, melted
1-1/2 cups shredded cheddar cheese
Preheat oven to 375 degrees F.
In a large bowl, mix together the 2 cans of corn, the corn muffin mix, sour cream, and melted butter. Pour into a large casserole dish prepared with non-stick cooking spray.
Bake for 40 to 45 minutes, or until golden brown.
Yum, it smelled like popcorn when it came out of the oven!
Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted and slightly bubbly. Let casserole rest for 5 minutes and then serve warm.
Enjoy your weekend!