1 (16 oz.) can cream style corn
2 (16 oz.) cans whole kernel corn, drained
1 stick butter, melted
1 c. sour cream
1 box Jiffy Cornbread Mix
2 eggs
1/2 c. finely chopped onion
1 c. grated cheese

Mix all ingredients together except cheese. Pour into a greased 9x13 pan and bake for 35-45 minutes at 350 degrees. Add cheese to top and bake for 5 more minutes or until cheese is melted. For a pleasant variation, add one can chopped green chilies to corn mixture.