Corn Souffle - cooking recipe

Ingredients

1/2 c. butter, melted
2 eggs, beaten
1 (8 oz.) sour cream
1 pkg. Jiffy corn muffin mix
1 (8 oz.) can creamed corn
1 (8 oz.) can whole kernel corn, drained

Preparation

Mix together.
Bake at 350\u00b0 for 25 minutes.
Sprinkle with grated Cheddar cheese to serve.