2 eggs
1 (8 1/2 oz.) pkg. corn muffin mix
1 can cream-style corn
1 can whole kernel corn, drained
1 c. dairy sour cream
1/2 c. butter, melted
1/2 c. shredded processed Swiss cheese

Combine eggs, muffin mix, both cans of corn, sour cream and butter. Put into a 9 x 13-inch baking dish.

Bake at 350°F for 35 minutes. Done when knife comes out clean. Sprinkle cheese on top and return to oven and bake 10 to 15 minutes more.

Makes 8 servings.

Note: This is a vegetable and not a bread.