Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the creamed corn, whole kernel corn (make sure it’s drained), sour cream, Jiffy corn muffin mix, and melted butter. Stir until all ingredients are well blended.

Transfer the mixture to a greased 9x13-inch baking dish or a 10-inch cast iron skillet, spreading it out evenly.

Bake, uncovered, for 45 minutes, or until the casserole is mostly set.

Sprinkle the shredded cheddar cheese over the top and return to the oven for an additional 10-15 minutes, or until the cheese is melted and begins to turn golden brown.

Allow the casserole to rest for 5 minutes before serving.

In a large bowl, mix together the creamed corn, drained whole kernel corn, sour cream, Jiffy corn muffin mix, and melted butter until fully combined.

Lightly grease the inside of a Crock Pot and pour in the mixture, spreading it evenly.

Cook on high for 2-3 hours or on low for 4 hours.

In the last 20 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Continue to cook until the cheese melts and the center of the casserole is firm.

Once set, serve directly from the Crock Pot for easy serving.