Servings: 8

1 (15.25 ounce) can whole kernel corn (using the liquid) 1 (15.25 ounce) can whole kernel corn (using the liquid)
 
1 (14.75 ounce) can cream-style corn 1 (14.75 ounce) can cream-style corn
 
1/2 cup sour cream ½ cup sour cream
 
1 cup butter or margarine, melted (2 sticks) 1 cup butter or margarine, melted (2 sticks)
 
2 eggs 2 eggs
 
2 (8.5 ounce) package corn muffin mix 2 (8.5 ounce) package corn muffin mix

Preheat oven to 350 degrees F.
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, watching for browning on top.

You can add up to 1 cup of shredded Parmesan cheese when mixing and/or add a healthy sprinkle on the top before baking.  You can add up to 1 cup of shredded Parmesan cheese when mixing and/or add a healthy sprinkle on the top before baking.