Creamed Corn Casserole

I got this next recipe out of an old church cookbook. I greatly reduce the amount of butter and also use reduced fat sour cream, and I think it tastes just as good, if not better.

Here's the original recipe:

1 1/2 c (3 sticks) butter, melted (I only use 1 1/2 sticks of butter)

1 c sour cream (I use reduced fat variety)

1 (8 oz) can creamed corn

1 (8 oz) can whole kernel corn

2 beaten eggs

1 box corn muffin mix (I use Jiffy brand)

Mix corn with melted butter and sour cream. Add eggs. Stir in muffin mix. Place in buttered 7 x 11 inch baking dish. Bake at 350 degrees for 35 minutes.