Ingredients

• 1 can 14.75 oz. creamed corn
• 1 can 15.25 oz. whole kernel sweet corn, drained
• 1 8.5 oz. corn muffin mix
• 8 oz. sour cream
• 1 stick butter, melted
• 1 cup cheddar cheese, shredded

Directions

Oven

1. Preheat oven to 350 degrees
2. In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.

1. Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
2. Bake uncovered for 45 minutes.
3. Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
4. Let stand for 5 minutes prior to serving.

Crock Pot

1. In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
2. Cook on high for 2-3 hours or on low for 4.
3. Add the shredded cheddar during the last 20 minutes of cooking.
4. Ensure the center is firm and set prior to serving.