Ingredients:
1 (426g) large tin whole kernel corn, drained
1 (426g) large tin cream-style corn
250g muffin mix
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese
Method:
Preheat oven to 350 degrees.
Mix all ingredients, minus the cheese, together and pour into a greased baking dish.
After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
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