1 can whole kernel corn (undrained)
2 tsp. sugar
1 can cream style corn
8 oz. sour cream
1 stick butter, melted
1 box corn muffin mix
2 eggs, beaten

Preheat oven to 350°F.

Mix all ingredients in a 2-quart casserole.

Bake for 45 minutes. If too soupy, bake for another 5 minutes.

Casserole will firm up as it cools.