Swiss Cheese Cornbread

2 Eggs; beaten

1 pk Corn muffin mix (7-1/2 oz)

1 cn Cream-style corn (8-3/4 oz)

1 cn Whole kernel corn (7oz)

8 oz Sour cream

1/2 c Butter (or marg.); melted

1 c Swiss cheese; shredded

Drain whole kernel corn well. Combine all ingredients except cheese in a medium mixing bow; mix well. Pour into a lightly greased 12x7-1/2x1-1/2inch baking pan. Bake at 350 degrees for 35 minutes.

Sprinkle cheese over top; bake an additional 10 to 15 minutes. SOURCE: Southern Living Magazine, September 1979. Typed for you by Nancy Coleman