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, undrained
4 1/2 ounces corn muffin mix
1 cup cheddar cheese, grated
Directions:
In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, about 45 minutes.
Remove from oven, add cheese, stir well.
Return to oven, bake additional 15 minutes, or until dish is slightly puffed, bubbly, and browned around the edges.
Servings: 4
Time preparation: 5 min.
Time total: 65 min.