1/4 lb. butter
1 can of cream style corn
1 can of whole kernel corn
1 c. cultured sour cream
2 eggs, beaten
1 box of Jiffy corn muffin mix

Melt butter in a 8 x 12 inch pan or 9 x 13 inch pan. Mix other ingredients all together in one bowl and pour in pan. Take a spatula and mix around to mix in the butter through out the ingredients and bake 1 hour for 350 degrees until center is firm.