Ingredients:
1 (15 ounce) cans corn, drained
1 (15 ounce) cans cream-style corn
1 (8 ounce) boxes Jiffy corn muffin mix
1/2 cup sour cream
1/2 cup cream cheese, softened
1/2-1 cup shredded cheddar cheese
Directions:
Combine everything but the cheddar cheese.
Pour into greased 8-inch casserole.
Bake at 425F for 45 minutes.
Top with cheddar and bake and additional 5 min or until cheese is melted.
Let stand for 10 minutes before serving.
Servings: Serve
Time preparation: 10 min.
Time total: 70 min.