2 slightly beaten eggs
1 8-1/2 oz pkg. corn muffin mix
1 16-oz. can cream-style corn
1 16-oz. can whole kernel corn, drained
1 c. sour cream
1/2 c. butter, melted
1 c. (4-oz.) cheddar cheese, shredded

In a bowl, combine eggs, muffin mix, cream-style corn and whole kernel corn, sour cream and butter. Spread into an 11 x 7 inch baking dish and bake at 350°F for 35 minutes. Sprinkle cheese on top and bake 10-15 minutes more, or until a knife inserted near the center comes out clean.

Serves 8.