2 eggs
1 box Jiffy corn muffin mix
1 (17 oz.) can cream corn
1 (17 oz.) can whole kernel corn, drained
1 (8 oz.) carton sour cream
1 stick butter, melted

Beat eggs with a fork. Blend in ingredients in order given. Bake in buttered 1 3/4-quart or 2-quart Corning Ware, uncovered, at 350 degrees for 35 to 40 minutes.