2 eggs
2 cans creamed corn
1 can whole kernel corn, drained
1/2 c. butter, melted
Salt and pepper to taste
1 c. sour cream
1 box Jiffy corn muffin mix (don't substitute other muffin mix)
1 c. shredded Swiss cheese

Beat eggs; add corn, butter, seasonings, and sour cream. Mix well. Fold in corn muffin mix. Pour into greased 9 x 13 inch pan. Sprinkle Swiss cheese over top. Bake at 350 degrees for 45 minutes.