2 eggs, slightly beaten
1 (8 oz.) can whole kernel corn, drained
1 (8 1/2 oz.) pkg. corn muffin mix
1/2 c. butter, melted
1 c. shredded Swiss cheese or bread crumbs
1 (8 oz.) can cream style corn
2 tbsp. onion, chopped
1 (8 oz.) carton sour cream

Mix eggs, muffin mix, butter, corn, onions and sour cream. Spread in 7 x 11 inch baking dish. Bake at 250 degrees for 30 minutes. Sprinkle with cheese or bread crumbs. Bake for 5 to 10 minutes longer. 8 servings.