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
1 cup fat free sour cream
3 tablespoons melted butter
1 cup low fat shredded cheddar cheese.

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, cheese, and melted butter.
Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.

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