Last week at our church’s Thanksgiving meal, someone brought corn casserole.  I’d had it before, but this time I decided I needed to make it for myself.  I was surprised at how easy it is to make.  I made it tonight for supper to have with our baked ham.  The corn casserole is warm and sweet.  It’s a great way to get your kids to eat their veggies!

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 (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

(I like my casserole without the cheese.)

This recipe is from Paula Dean.