16 oz can cream corn
16 oz can whole kernal corn
1 cup sour cream
2 eggs slightly beaten
2 tsp. sugar
1 stick margarine, melted
1 pkg corn muffin mix (can use mexican style)
2 cups grated cheddar cheese (or 4 cheese mexican)
Combine corns, sour cream, & eggs. Add sugar and butter. Stir in muffin mix and half the cheese. Pour into large ungreased (I spray mine) casserole dish.
Bake at 350 for 35-40 minutes (depends on size of dish, if deep it can take up to an hour) until top is lightly brown. Remove from oven, top with remaining cheese, return to oven just long enough to melt cheese.
