2 eggs (or use Egg Beaters)
1 can cream style corn
1 can whole kernel corn (do not drain)
1/2 c. melted butter
1 c. sour cream
1 c. shredded yellow cheese
1 sm. pkg. corn muffin mix
Salt and pepper to taste

Beat eggs. Stir in cream style corn, whole kernel corn and butter. Add sour cream. Fold in muffin mix, salt and pepper. Pour into greased casserole dish. Sprinkle with cheese. Serves 8. Bake at 350 degrees 45 to 55 minutes. Note: Let it rest a bit before serving.