1 can whole kernel corn, undrained
1 can cream style corn
2 sticks butter
2 eggs, slightly beaten
1 (8 oz.) box Jiffy corn muffin mix
1 c. sour cream (add last)

Use 9 x 13 casserole. Mix all ingredients. Pour into casserole pan.

Bake at 350°F for 40 to 45 minutes. Optional: Garlic powder, onion, oregano and fresh parsley.