Corn Casserole - cooking recipe

Ingredients

1 (16 ounce) can creamed corn
1 (16 ounce) can whole corn (drained)
1 (8 1/2 ounce) package Jiffy corn muffin mix
2 eggs, beaten
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups shredded cheddar cheese

Preparation

Mix corns with dry muffin mix; add beaten eggs.
Stir in oil and milk, mix well.
Add sugar and salt.
Pour into lightly greased 13x2x9 inch oblong cake pan.
Sprinkle cheese on top.
Bake at 350 degrees Fahrenheit for aproximately 30 minutes or until brown on top and set.