2 Eggs; beaten
1 pk Corn muffin mix (7-1/2 oz)
1 cn Cream-style corn (8-3/4 oz)
1 cn Whole kernel corn (7oz)
8 oz Sour cream
1/2 c Butter (or marg.); melted
1 c Swiss cheese; shredded
Drain whole kernel corn well. Combine all ingredients except cheese in a medium mixing bow; mix well. Pour into a lightly greased 12×7-1/2×1-1/2inch baking pan. Bake at 350 degrees for 35 minutes.
Sprinkle cheese over top; bake an additional 10 to 15 minutes. SOURCE: Southern Living Magazine, September 1979. Typed for you by Nancy Coleman