Corn Casserole

1 (15.25 oz.) can sweet whole kernel corn, drained

1 (15 oz.) can cream-style corn

1 pint sour cream

2 eggs, lightly beaten

1 (8 1/2 oz.) box Jiffy corn muffin mix

1/2 cup melted butter

1 tsp. sugar

Dash of salt

Preheat oven to 350 degrees.  Butter a 13 x 9 inch glass baking dish.  In a large bowl, combine corn and creamed corn, sour cream, eggs, dry corn muffin mix, melted butter, sugar and salt.  Pour mixture into the buttered baking dish and spread evenly.

Bake, uncovered, for 60 minutes or until a nice golden brown.  Let stand for 10 minutes before serving.