Corn Casserole

• 1 can whole kernel corn (15.25 oz), drained

• 1 can cream-style corn (14.75 oz)

• 1 container sour cream (8 oz)

• 1 cup melted butter

• 2 eggs, beaten

• 1 package dry corn muffin mix (8.5 0z)

        Preheat oven to 350 degrees.  Combine the whole kernel corn, cream-style corn, sour cream, melted butter, eggs and muffin mix.  Mix well and pour into 9x13 inch baking pan.