1/2 c. butter
1 (15 oz.) can whole kernel corn
1 (15 oz.) can cream-style corn
1 c. sour cream
1 c. grated Cheddar cheese
1 (8 oz.) pkg. corn muffin mix

Melt butter. Add whole kernel corn with juice, cream-style corn, sour cream, cheese and muffin mix. Stir until well blended. Place in an oblong baking dish (approximately 8 x 11) that has been sprayed with Pam.

Bake at 350°F for 40 minutes.