1 can whole kernel corn (17 oz. can)
1 can cream corn (17 oz.)
1 box Jiffy corn muffin mix (8 1/2 oz.)
1 c. sour cream
1 stick butter (cut in 1/8 tsp. size pieces)
8 oz. Mozzarella cheese, shredded

Do not drain corn. Mix all ingredients except cheese. Bake at 350 for 1 hour or until lightly browned. Sprinkle with cheese and return to oven until lightly browned.