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Message: <blockquote data-quote="moreluck" data-source="post: 134137" data-attributes="member: 1246">Corn Casserole (Paula Deen) 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 butter, melted 1-1 1/2 cup shredded cheddar cheese<ol> <li data-xf-list-type="ol">Preheat oven to 350 degrees friend.</li> <li data-xf-list-type="ol">In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.</li> <li data-xf-list-type="ol">Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.</li> <li data-xf-list-type="ol">Remove from oven and top with Cheddar.</li> <li data-xf-list-type="ol">Return to oven for 5 to 10 minutes, or until cheese is melted.</li> <li data-xf-list-type="ol">Let stand for at least 5 minutes and then serve warm.</li> </ol></blockquote>