- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 8-ounce package corn muffin mix (I used Jiffy)
- 1 cup sour cream
- 1 stick butter, melted
- 1 cup shredded Cheddar
- Stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter in a large crockpot. Top with shredded cheese. Cook on low for 4-5 hours.
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