Corn Casserole

1 (16 oz.) can whole kernel corn (drained)
1 (16 oz.) can cream style corn
8 oz. sour cream
1/2 cup (1 stick) butter, melted
1 package Jiffy corn muffin mix
2 eggs, beaten

Mix together and bake at 375 degrees  for 45 to 60 minutes.  Options:  can reduce butter to 1/2 stick; can add one cup shredded cheddar cheese to top and bake the last 15 minutes.  

 This good and easy vegetable dish is Rosalie's frequent contribution to holiday meals and a favorite with everyone.