Jalapeno Corn Casserole

This is a very good corn casserole that reminds us of the stuff that we have eaten at BBQ joints around Texas. 

Jalapeno Corn Casserole

(Source: Paula Deen) 

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 stick butter, melted

1 to 1 1/2 cups shredded Cheddar

2 jalapenos, diced (optional)

Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, diced jalapenos, 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.