INGREDIENTS: 
1 package (8-1/2 ounces)
  corn muffin mix 
1 can (15-3/4 ounces)
  whole-kernel corn, drained 
1 can (14-3/4 ounces)
  cream-style corn 
1 cup sour cream 
1/4 cup (1/2 stick) butter,
  softened 
1 egg

DIRECTIONS: 
Preheat the oven to 350 degrees.

Butter a 2-quart casserole dish or
spray with nonstick cooking spray.

In a large bowl, combine all the
ingredients. Mix well. Pour into
the casserole dish.

Cover and bake for 30 minutes. Uncover
and bake for 30 to 35 more minutes, or
until set and the top is golden.

Serves: 4 to 6