Yummy! Served this as a side, and it vanished faster than the main!

1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) creamed corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 box (8.5 oz) Jiffy corn muffin mix
1 cup shredded cheddar cheese
Directions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream, and melted butter.
Stir in the Jiffy corn muffin mix until just combined.
Fold in the shredded cheddar cheese.
Pour the mixture into a greased 9×13 inch baking dish and spread it out evenly.
Bake for 45-50 minutes, or until the top is golden brown and the center is set.
Let the bake cool for a few minutes before serving. Enjoy!

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Variations & Tips
For a bit of a kick, add a diced jalapeño or some chopped green chilies. If you’re looking to make it a complete meal, toss in some cooked and crumbled bacon or diced ham. You can also use different cheeses like pepper jack or Colby for a twist on the classic flavor. When I have leftovers, I like to reheat them for breakfast with a fried egg on top—delicious!