Corn Casserole

As promised, I'm going to post about my second dish I delivered to our Thanksgiving feast. Corn casserole! Got the idea from a friend, but the recipe is by Paula Deen

You will need:
1 can corn (I used sweet corn) - strain the juice
1 can creamed corn
1 box Jiffy corn muffin mix
1/2 stick of butter ( I used a whole stick due to dryness with 1/2 stick)
1 c sour cream (I used slightly more due to dryness)
1 c shredded cheddar

Mix your dry and wet ingredients. 

This is your mixture before you pour it into a 9x13 greased pan, bake at 350 for 45 minutes.

 

When you take it out, cover with 1 cup shredded cheddar and place back in the oven for 5-10 minutes (until golden brown).