Preheat oven to 350. Grease a 2 quart baking dish.

In a large bowl, combine both cans of corn, corn muffin mix, sour cream, melted butter and 1 c of the cheese. Spread the mixture into the prepared baking dish.

Bake for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Increase the oven temperature to 400 and sprinkle the corn casserole with the remaining cheese. OR not. This is good with just a golden brown top, too! If using the cheese bake another 5 minutes or so until cheese is melted.

Let casserole sit for about 5 minutes before serving.