This is a classic corn casserole recipe that is more like a pudding, so sweet and wonderful. It's very simple to make and a great dish to take to pot lucks. Not recommended for those living alone, because it is just too rich and too good and you'd eat the whole thing quickly!
This recipe is from Paula Deen from FoodNetwork.com
1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz.) can cream style corn
1 (8 oz.) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1-1/2 cups grated Cheddar cheese
Preheat oven to 350 deg. F.
In a large bowl, combine all ingredients except the Cheddar cheese. Pour into a greased 9" x 13" baking dish. Bake 45 minutes or until golden brown. Remove from oven and top with grated cheese. Return to oven for 5 to 10 minutes or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Here's a photo of my Corn Casserole (missing the corner that I ate quickly while it was warm!)