1 (1 lb.) can yellow corn, drained
1 (1 lb.) can creamed corn
1 box Jiffy corn muffin mix
2 eggs, beaten
1 c. sour cream
1/2 c. butter, melted

Mix ingredients in a large bowl. Pour into a greased 2 quart casserole. Bake uncovered for about an hour or until lightly browned. Remove and let set for 10 minutes before serving.