1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
2 eggs, slightly beaten
1/2 c. butter, melted
1 c. sour cream
1 (8 1/2 oz.) pkg. corn muffin mix
1 c. cheddar cheese, grated

Preheat oven to 350 degrees. Use an ungreased 9 x 13 inch pan. Mix together all ingredients except cheese. Pour into pan. Bake 15 minutes. Sprinkle top with cheese and bake 20 minutes longer. Makes 8 to 10 servings.