Paula Deen's Corn Casserole

for years, I have made a kind of corn pudding usually at a holiday. I wanted something a bit different. My friend Muriel once told me about a dish she really liked, it was kind of a polenta or very moist cornbread and she served it with maple syrup. I can't remember the name of it, and could not find anything online that I thought matched up to what I remember, but I did find this.

Paula Deens Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.


In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

I did not have cheddar so I used mozzerella cheese, and I think I lighted up on the amount of butter. I served this with LIGHT maple syrup on top and it is absolutely delicious.

Here is a picture from the internet.
I would never serve lima beans with it.......I served eggs and bacon on the side.