1 pt. sour cream
2 (17 oz.) cans niblet corn, drained
2 (17 oz.) cans cream style corn
4 eggs
1/2 lb. melted sweet butter
2 pkg. Jiffy corn muffin mix

Mix together 1 pint sour cream the 2 cans corn drained, then add the cream style cans of corn. Add 4 eggs (beaten) and 1/2 pound melted butter. Add the 2 packages of corn muffin mix. Pour into 2 quiche pans (ungreased). Bake in 350 degree oven 45-50 minutes until knife inserted comes out clean.