Corn Casserole

This is a recipe that was give to us by Shelia Owens as part of a cook book we received at our bridal shower back in 2006. We finally tried it for the first time this past week and LOVED it!

Ingredients:
1 Can Whole Kernel Corn, drained
1 Can Cream Style Corn
1 8oz package corn muffin mix (I used Jiffy)
1 stick butter, melted.
1 - 1 1/2 Cups shredded cheddar cheese

Directions:
Preheat oven to 350 degrees. In a large bowl mix all items, except the cheese, until blended. Pour into a greased casserole dish and bake for 45 minutes until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5 to 10 minutes until cheese is melted. Let stand 5 minutes before serving.