Preheat oven to 375 and grease a 2-½ quart casserole dish with nonstick cooking spray. Set aside.

In a mixing bowl, combine corn, cream style corn, butter, eggs, sour cream, corn muffin mix and 1-½ cups shredded cheese.

Mix well and pour into prepared pan.

Sprinkle remaining cheese on top.

Bake for 40-45 minutes or until center is set and no longer jiggly. Remove from oven and serve hot.