Corn Casserole

1 16-oz can whole kernel corn
1 16-oz can cream-style corn
2 eggs
1 stick margarine
1 box corn muffin mix (Jiffy preferred)
1 8-oz carton sour cream or plain yogurt
1 cup grated Cheddar cheese

Beat eggs together with the margarine until mixed. Combine that
mixture with all the rest, except the cheese, in a large bowl. Pour
mixture into a 9-inch by 13-inch greased metal or glass baking
pan. Bake at 350 degrees for 30 minutes. Take casserole out of the
oven during the last five minutes and sprinkle the cheese on top, then
return it to the oven until the cheese has melted.