Corn Casserole

After having corn pudding this weekend from City BBQ...the family was instantly hooked.  So we are giving this casserole from Paula Deen a try.  She tops her's with shredded cheese, but we like it without.  





1 can whole kernel corn, drained
1 can cream-style corn
1 package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted


Preheat oven to 350 degrees.


In a large bowl combine the cans of corn, Jiffy mix, melted butter, and sour cream.  Pour into a greased 13x9 casserole dish.  Back for 45 minutes or until golden brown.  Let stand for 5 minutes then serve warm.