Ingredients

　　One 15 1/4-ounce can whole kernel corn, drained

　　One 14 3/4-ounce can cream-style corn

　　One 8-ounce package Jiffy corn muffin mix

　　1 cup sour cream

　　1/2 cup (1 stick) melted butter

　　In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.

　　Paula Deen's Kitchen Classics