16 oz. can whole kernel corn, drained
16 oz. can cream-style corn (undrained)
4 tbsp. butter, melted
2 eggs
8 oz. box corn muffin mix
1 c. sour cream

Combine all ingredients with electric mixer and mix until moistened. Spoon into greased 9 x 13-inch baking pan.

Bake at 350°F for 1 hour or until golden brown.