Cheddar Cheese Corn Bake

Cheri Clotiaux Stringer (source unknown)

Yield: 8-10 servings

This is one of the best-selling casseroles at our church bazaar each year. (Dec 1996)

1 (15.25oz) can whole kernel corn, drained

1 (14.75oz) can cream style corn

1/2 onion, chopped

1 stick butter

1 (6oz) pkg cornbread mix (Corn Kits)

1 (8oz) container sour cream

1 cup Cheddar cheese, shredded 

Sauté onion in butter. Combine onion and remaining ingredients and place in 9x13-inch baking pan. 

Bake at 350˚F for 30 minutes or until set.

NOTE Can be covered and frozen, then baked for later use.