1 can cream style corn (14 or 17 oz.)
1 stick melted butter
1 c. (8 oz.) sour cream
1 sm. box Jiffy corn muffin mix
2 eggs, lightly whipped

Mix (do not beat) all ingredients in large bowl. Pour into 1 1/2 quart casserole (greased). Bake at 350 degrees for 1 hour, uncovered. Serves 6.