1 16-oz can whole kernel corn, drained
1 16-oz can cream style corn
2 eggs, slightly beaten
1/2 tsp. salt
1/2 c. margarine, melted
1 c. sour cream
1 8 1/2-oz box corn muffin mix
1 to 2 cups grated cheddar cheese (optional)
Mix together all ingredients except cheese. Add 1 cup cheddar cheese
if desired. Pour into greased 9x13 inch pan. Bake at 350 degrees for 40
minutes or until set. If more cheese is desired, add additional 1/2
to 1 cup cheddar cheese on top of casserole when set. Bake another
5 minutes or until cheese melts.
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