1 (15 1/4-ounce) can niblets corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package cornbread mix (recommended: Jiffy)
1 (8-ounce) sour cream
1/2 stick butter, melted
2 cups shredded Cheddar
2 tablespoons sugar
Preheat oven to 350 degrees F.
Melt butter, add Jiffy cornbread mix, egg, sour cream, sugar and the cream style corn. Drain the can of niblets corn. Stir together until all of the ingredients are incorporated. Pour into a greased 2 quart casserole dish. Make sure you grease the casserole well, it will stick.
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.