2 eggs
1 (8 1/2 oz.) creamed style corn
1 (8 1/2 oz.) whole kernel corn
1 c. sour cream
1/2 c. (slightly less) melted butter
1 sm. pkg. corn muffin mix
Salt & pepper to taste
1 c. shredded Swiss cheese

Beat eggs lightly. Stir in corn, sour cream and butter. Fold in muffin mix. Season with salt and pepper. Place in buttered casserole baking dish. Sprinkle with cheese. Bake at 350 degrees until golden brown, approximately 35 minutes. Garnish with parsley.