COUNTRY-STYLE SCALLOPED CORN

1/2 C unsalted butter (1 stick), melted

2 eggs, beaten

1  15.25 ounce can whole kernel corn, drained

1 C sour cream

1  14.75 ounce can cream styled corn

1  8.5 ounce box corn muffin mix

1/4 C shredded sharp cheddar cheese

Preheat oven to 375 degrees.  Grease 7 by 11 inch baking dish or equivalent.  Melt butter and beat eggs.  Drain the whole-kernel corn.  Combine all the ingredients together, add the muffin mix last and blend with a large spoon.  Pour mixture into a greased baking dish.  Bake at 375 degrees for 40 to 45 minutes or until light golden brown.  Serves 10 as a side.

Can be prepared ahead and frozen!

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