Ingredients:
1/2 cup butter, softened
1 cup sour cream
1 eggs
1 (16 ounce) cans whole kernel corn, drained
1 (16 ounce) cans cream-style corn
1 (9 ounce) packages corn muffin mix
Directions:
Preheat oven to 375 degrees.
Mix butter, sour cream and egg.
Stir in both corns.
Blend in dry muffin mix and spoon into a well-greased casserole dish.
Bake for one hour until puffed up, golden brown and crispy on top.
Servings: 6-8
Time preparation: 10 min.
Time total: 70 min.