Corn Casserole

1 can whole kernel corn, drained
1 can cream corn
1 (8-ounce) package corn muffin mix (Jiffy)
1 cup sour cream (lowfat)
2 tsp Splenda
1/2 cup (1 stick) margarine, melted
2 eggs slightly beaten
Can add 1 cup of shredded cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, eggs and melted butter. Pour into an ungreased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.