1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
2 eggs, slightly beaten
1/2 tsp. salt
1/2 c. butter, melted
1 c. sour cream
1 (8 1/2 oz.) box corn muffin mix
1 to 2 c. grated Cheddar cheese (optional)

Mix together all ingredients except cheese. Add 1 cup Cheddar cheese if desired. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 40 minutes or until set. If more cheese is desired, add additional 1/2 to 1 cup Cheddar cheese on top of casserole when set. Bake another 5 minutes or until cheese melts. 10 to 12 servings.