I love the sweet corn cake (Tomalitos) only found in some mexican restaurants so I was searching for a recipe to make my own. I found this on Paula Dean's website and it has become a favorite.
1 can corn, drained
1 can cream style corn
1 8 oz. pkg. Jiffy corn muffin mix
1 cup sour cream
1/2 c. butter, melted
1-1 1/2 c. shredded cheddar cheese
Stir together everything but the cheese. Put in a greased 9x13 casserole dish. Bake at 350* for 45 minutes or until golden. (I bake for 10 or so minutes less so it is more moist). Remove and top with cheddar. Bake 5-10 minutes more or until cheese is melted. Let stand for 5 minutes. Serve warm.