1 can (17 oz.) whole kernel corn, undrained
1 can (17 oz.) cream style corn
2 eggs, beaten
1 stick butter, melted
1 c. sour cream
1 box Jiffy corn muffin mix
2 c. shredded Cheddar cheese

Combine all ingredients except 1 cup cheese and pour into greased 9 x 13 inch casserole. Bake at 350 degrees for 30 minutes. Top with remaining cheese and bake 5 minutes more.

Variation: Saute and add to mixture 1 small onion, chopped and 1 small green pepper, chopped.