1 1/3 c. canned corn
1 1/3 c. creamed corn
1/2 c. butter, melted
1 c. sour cream
2 eggs, beaten
1 (8 1/2 oz.) pkg. corn muffin mix
3/4 c. grated Cheddar cheese

Preheat oven to 375 degrees. Stir corn and butter in 2-quart casserole dish. Fold in sour cream and eggs. Add corn muffin mix and blend well. Bake until center is just set, about 1 hour. Sprinkle with cheese and continue baking until melted.