1 can (16 oz.) creamed corn
1 can (16 oz.) whole kernel corn
1/2 c. butter, melted
1 pkg. Jiffy corn muffin mix
2 eggs, slightly beaten
1 c. sour cream

Combine cream corn, kernel corn and butter. Reserve 1/4 cup corn muffin mix. Add remaining mix to corn; stir in eggs and sour cream. Place in casserole dish. Sprinkle reserved 1/4 cup corn muffin mix over top. Bake in 350 degree oven for 35 to 40 minutes.