Corn casserole with a cheese crust

Ingredients:

• 1 can (425 g) canned corn (drain the brine)
• 1 can (420g) creamed corn (lightly crushed corn, canned with cream added)
• 1 pack (225 g) corn muffin mix
• 1 cup sour cream
• 55 g melted butter
• 1 – 1.5 tbsp. grated cheddar cheese

Preparation:

1. Preheat oven to 180°C.
   
   In a large bowl, combine 2 cans of corn, corn muffin mix, sour cream and melted butter.
   
   Pour into a greased 9 x 13-inch casserole dish. Bake for 45 minutes, until golden brown. Remove from the oven and sprinkle with cheddar cheese. Return to the oven for 5-10 minutes, until the cheese has melted. Let stand for 5 minutes, and serve warm.