No. 2 1/2 can creamed corn
No. 2 1/2 can butter kernel corn, drained (I use home frozen corn)
1 c. sour cream or yogurt
1 stick butter, melted
2 eggs, slightly beaten
1 pkg. Jiffy corn muffin mix

Combine: corn, sour cream, eggs with 4 tablespoons melted butter. Pour into 9 x 12 inch greased pan. Combine 4 tablespoons melted butter with Jiffy corn muffin mix. Spread muffin mixture over top of vegetable. Bake 15 minutes at 350 degrees. Sprinkle with 1 cup shredded Co-Jack cheese (Colby-Monterey Jack). Bake 20 minutes more.