1-Preheat the oven: Preheat the oven to 350 degrees Fahrenheit and grease a casserole dish or skillet to ensure nothing sticks.

2-Combine ingredients: Combine the creamed corn, drained whole kernel sweet corn, corn muffin mix, sour cream, and melted butter in a large bowl until fully mixed.

3-Bake: Pour the mixture into your prepared dish and bake uncovered for 45 minutes.

4-Add cheese and bake more: Sprinkle 1 to 1.5 cups of shredded cheddar cheese on top, then bake for another 10 to 15 minutes until it’s golden and bubbly.

5-Rest before serving: Let it stand for 5 minutes before serving to set the texture perfectly.

6-Mix ingredients for slow cooker: Mix all ingredients except the cheese in a bowl and transfer to a greased slow cooker.

7-Cook in slow cooker: Cook on high for 2 to 3 hours or on low for 4 hours, keeping an eye on it to ensure even cooking.

8-Add cheese in last 20 minutes: In the last 20 minutes, add the shredded cheddar cheese and stir gently.

9-Check doneness: Check that the center is firm before serving for the best consistency.

10-Serve warm: Serve warm for that comforting feel.