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Preheat oven to 350 degrees.
In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
Bake uncovered for 45 minutes.
Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
Let stand for 5 minutes prior to serving.
For Crock Pot: Combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
Cook on high for 2-3 hours or on low for 4.
Add the shredded cheddar during the last 20 minutes of cooking. Ensure the center is firm and set prior to serving.