1  can  Cream Style Corn  [16 oz]
 1  can  Whole Kernel Corn
         [16 0z, drained]
 ½  cup  Butter  [melted]
 2       Eggs  [beaten]
 1  cup  Sour Cream
 1  box  Corn Muffin mix  [9 oz]
 

Melt butter and beat eggs.

Drain the whole Kernel corn.

Combine all the ingredients together, adding the muffin mix last.

Pour mixture into a greased9 x 11 inch baking dish.

Bake at 375° for 35 to 40 minutes or until lightly browned.