Wittman's Creamy Corn Spoon Bread

Wittman's Creamy Corn Spoon Bread  

1/3 cup       canned corn (1 can)
1/3 cup       canned creamed corn (1 can)
1/2 cup       melted margarine or butter
1 cup          sour cream
2 eggs        beaten
1                 8 1/2 oz. pkg corn muffin mix
3/4 cup       grated cheddar cheese

Pre heat oven to 375 degrees.

Stir corns and margarine in deep dish.  Fold in sour cream and eggs.  Add corn muffin mix and blend well.  Bake one hour or until center of spoon bread is just set.

Sprinkle cheese on top and continue baking until melted.

Serve hot.