1 (16 oz.) can whole kernel corn, drained
1 (19 oz.) can cream style corn
2 eggs, slightly beaten
1/2 c. sour cream
1 (8 1/2 oz.) pkg. corn muffin mix
1 c. Cheddar cheese, grated

Preheat oven to 350 degrees. Mix together all ingredients except cheese. Pour into 9 x 13 inch pan. Bake 15 minutes. Sprinkle top with cheese and bake 15 minutes longer. Yield: 8-10 servings.