Corn Casserole

This recipe came from the Food Network courtesy of Paula Deen. Of course, it is good!

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 sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded cheddar cheese

Preheat over to 350 degrees.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.