Corn Casserole

• 3 eggs
• 1 cup sour cream
• 1 can (10 oz.) whole kernel corn (un-drained)
• 1 can (7 oz.) cream style corn
• ½ cup butter/margarine cut in small pieces
• 1 package (8 ½ oz.) corn muffin mix

Beat eggs, add sour cream and beat until smooth.  Stir in corn and butter.  Add muffin mix and blend.

Spray Pam in 9 x 13 pan.  Pour mixture into pan.  Bake in 350 oven for 1 hour.