4 ears corn, husks and silks removed
1 (14-ounce) can cream-style corn
1 cup Hiland Dairy Sour Cream
1 package Shawnee Mills Corn Muffin Mix
½ stick Hiland Dairy Butter
1 teaspoon Head Country All Purpose Championship Seasoning
1 cup shredded smoked cheddar cheese
Preheat oven to 350 degrees.
Using a sharp knife, remove kernels from ears of corn. Place kernels in a large bowl and stir together with the cream-style can corn, sour cream, corn muffin mix, butter and Head Country seasoning. Pour into a greased 9 x 13-inch baking dish. Bake for 45 minutes or until top is golden brown.
Remove from oven, then top with smoked cheddar. Continue to bake for about five minutes or until cheese is melted. Serve warm.