Ham & Cornbread Casserole

2 eggs
1 (16 oz) can cream style corn
1 (16 oz) can whole kernel corn
1/2 cup butter or margarine, melted
1 cup sour cream
1 pkg corn muffin mix (Jiffy)
2 cups cubed ham
1 cup shredded cheddar cheese

Beat eggs, stir in cream corn, whole kernel corn, butter, and sour cream. Add muffin mix and ham. Pour into greased 9x13 pan. Bake 375 for 45 minutes or until center is done. Take out and sprinkle cheese on top. Return to oven until cheese is melted.

This was really sweet for me and Jacob. It was great with a little salsa.