1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream-style corn
8 oz. sour cream (I use the low-fat type)
1 box Jiffy corn muffin mix
1 stick butter, melted
2 eggs, lightly beaten (I use 1/2 c. eggbeaters)

Combine all ingredients and pour into a greased 3 quart casserole. Bake at 350 degrees for 45 to 60 minutes, or until golden brown. Serves 6 to 8.