This recipe comes to us from Aunt Sharon and is a great addition to any Thanksgiving Dinner.  It tastes very similar to the corn cake stuff you get at Mexican restaurants with your entrees.

• 1 (15 1/4 oz) can whole kernal corn - drained
• 1 (14 3/4 oz) can cream style corn
• 1 (8 oz) package corn muffin mix - Jiffy recommended
• 1 cup sour cream
• 1/2 cup (1 stick) butter - melted
• 1 to 1.5 cups shredded cheddar cheese

Preheat Oven to 350

In large bowl, stir together the 2 cans of corn, muffin mix, sour cream and melted butter.

Pour mixture into greased casserole dish.

Bake for 45 minutes or until golden.  Remove from oven and top with cheddar cheese.

Return to oven for 5 to 10 minutes or until cheese is melted.

Let Stand for at least 5 minutes (as difficult as that might seem) and then serve warm.