Corn Casserole by Susan Drees

INGREDIENTS

• 1 (15.25 oz) can corn, drained
• 1 (14.75 oz) can cream-style corn
• 1 (8 oz) package Jiffy corn muffin mix
• 1 cup sour cream (can use light)
• 6 tablespoons salted butter, melted
• 1 to 1 1/2 cups shredded sharp cheddar cheese