Corn Casserole

I'm making this tonight as a side to the Beef Taco Bake, so I'm doubling the recipe. I'll add Photos later!

Ingredients:

1 - 15 1/4 oz can whole kernel corn, drained

1 - 14 3/4 oz can cream-style corn

1 - 8 oz package corn muffin mix (I use Jiffy)

1 - cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded cheese

Directions:
Preheat Oven to 350'

In a large bowl, stir together all the corn, corn muffin mix, sour cream and 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 cheese. Bake 5 minutes or until cheese is melted. Let stand for 5 minutes and serve warm. This makes 6-8 servings.