1 stick butter
1 (17 oz.) can whole kernel corn, undrained
1 (16 1/2 oz.) can cream style corn, undrained
1 (8 oz.) container sour cream
1 (8 1/2 oz.) box corn muffin mix (Jiffy)
1 c. grated cheese

Melt butter in a pan. Add whole and cream corn, sour cream and corn muffin mix. Stir until blended. Pour into a greased baking dish. Bake at 350 degrees for 15 minutes. Add grated cheese to top and continue baking for 30 minutes.