Corn Pudding

This is actually a Paula Dean Recipe that I introduced at Christmas around 2006.  I have had several requests for the recipe.

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 (recommended: Jiffy)
1 cup                    sour cream 
1/2 cup (1 stick)  butter, melted
1 to 1 1/2 cups     shredded Cheddar Cheese

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 casserolle. 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 melted. Let stand for at least 5 minutes and then serve warm.

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