1 (17 oz.) can yellow cream corn
1 (17 oz.) can yellow whole corn, drained
1 box Jiffy corn muffin mix
1 (8 oz.) sour cream
1 stick butter, melted
2 eggs, beaten

Mix all ingredients together and put in greased 2 quart casserole. Bake at 350 degrees for 45 minutes. Let stand 15 minutes before serving. 8 to 10 servings.