Preheat your oven to 350 degrees (F).
Combine both your corns, Jiffy mix, and sour cream in a mixing bowl.
Melt your butter and add to the bowl and mix all together.
Pour the corn mixture into a greased casserole dish and bake for 45 minutes. Remove and sprinkle with shredded cheese on top and bake 10 more minutes, or until cheese is melted.
Remove from oven and serve.
I successfully substituted a gluten-free cornbread mix for the Jiffy mix by weighing out 8.5 ounces of the mix and proceeding with the recipe as written.
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