1 (1 lb.) can creamed corn
1 (1 lb.) can kernel corn, drained
2 eggs, slightly beaten
1 c. sour cream
1/2 c. melted butter
3/4 c. shredded Swiss, reserve about 1/2 for topping
3/4 c. shredded cheddar, reserve about 1/2 for topping
1 (8 1/2 oz.) pkg. Jiffy corn muffin mix
Bread crumbs (optional)

Combine all ingredients, reserving cheese (1 cup combination) for topping. Pour into greased casserole. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 45 to 60 minutes until nicely browned. Test center for firmness. Center should be springy but not cake like.

This recipe can be used in various sizes of baking dishes (i.e. two quiche pans can be used) but allow for adjustment in baking times.

Everyone of all ages loves this recipe. It can be cooked ahead, allowing for reheating time, to be warmed up for buffets, etc. Don't count on any leftover.