Corn Bake

Mom
1/2 cup margarine
2 eggs
1 cup sour cream
1 can cream style corn
1 can kernel corn
1 cup shredded cheese
1 package "Jiffy" corn muffin mix

Beat eggs, stir in margarine, sour cream and cans of corn. Fold in muffin mix. Pour into 9x13 pan and sprinkle with cheese. Bake uncovered at 350 degrees for 35 minutes or until bubbly and crisp.

In my search for pictures of corn bake I came across a Paula Deen recipe that is very similar. It had all the same ingredients except...no eggs. She gives more detailed ingredient size and more instructions. Here is her recipe:

1 can (15 1/4 oz.) whole kernel corn, drained
1 (14 3/4 oz.) can cream style corn
1 (8 oz.) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar

Preheat oven to 350 degrees.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9x13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.