1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C)

Combine the whole-kernal 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 35 to 45 minutes.