1 can kernel corn
1 can cream corn
1 box jiffy cornbread mix
1 stick of butter
8 oz sour cream
Dump it all in a bowl
Mix it up (juice and all), use as much cheese as you like!
I mixed cheese in the casserole, then after I put it in the pan,
I sprinkled more cheese on top.
Bake it on 375 for 45-50 minutes. If you have a lot of people to feed, it doubles easily. It'll still look jiggly in the middle, but the cornbread will look done around the edges.
I really like cheese, so I may have put too much cheese on it! On the other hand, is there really ever TOO much cheese?!?!