Corn Casserole II

1 (15 ounce) can cream-style corn

1 (11 ounce) can whole niblet style corn

2 eggs

1 cup sour cream

1 (8.5 ounce) package dry corn bread mix

½ cup butter, melted

1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.

In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.

Bake in a preheated oven for 30 minutes or until lightly brown.

Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.