1 pkg. Mexican cornbread mix
1 can whole kernel corn & juice
1 can cream style corn
16 oz. sour cream
1 stick butter
1 c. grated cheese

Melt butter. Add corn, sour cream, cornbread mix and 1/2 of cheese. Mix well. Pour into casserole dish and bake for 30 minutes at 350 degrees. Remove from oven and sprinkle reserved cheese over top and bake until cheese melts and is bubbly.