4 green onions with tops, chopped finely
4 tbsp. butter, melted
1 can whole kernel corn (15 1/4 oz.)
1 can cream-style corn (14 3/4 oz.)
1 c. sour cream
1 pkg. corn muffin mix (7 oz.)
2 large eggs

Preheat oven to 325°F. Spray 1 1/2-quart baking dish with nonstick spray. Drain whole kernel corn. Combine with onions, butter, cream-style corn, sour cream and corn muffin mix in a medium bowl and mix well. Whisk eggs in a small bowl until blended. Add eggs to corn mixture and mix until all ingredients are moistened. Spoon batter into baking dish.

Bake until set, about 45 minutes.