Corn Pudding B

1 can (15-1/2 oz.) whole kernel corn, drained

1 can (15 oz.) cream-style corn

1 pkg. (8-1/2 oz.) corn muffin mix

1 cup sour cream

1/4 cup (1/2 stick) butter or margarine, melted

3 eggs

PREHEAT oven to 375°F. Mix all ingredients until well blended.

SPOON into 13×9-inch baking dish sprayed with cooking spray.

BAKE 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.