Preheat oven to 350°F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.
In a large bowl, combine the corn, Jiffy, sour cream and butter with a wooden spoon. Stir in the cheese (optional). Spread evenly into the prepared pan.
Bake 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
You can bake for a shorter time in a 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.
Nutrition information is an estimate only.
Recipe adapted from Paula Deen via The Food Network