2 slightly beaten eggs
1 (8 1/2 oz.) corn muffin mix
1 (8 oz.) cream corn
1 (8 oz.) whole kernel corn, drained
1 c. sour cream
1/2 c. butter, melted
1 c. (4 oz.) shredded cheese

Combine eggs, muffin mix, cream and whole kernel corn, sour cream and butter. Spread in baking dish. Bake at 350 degrees for 35 minutes. Sprinkle cheese on top. Bake 10-15 minutes more.

(Glassboro-Olivet)