Ingredients:
1/2 cup butter or 1/2 cup margarine
1 (15 ounce) cans whole kernel corn, not drained
1 (15 ounce) cans cream-style corn
1 (8 ounce) containers sour cream
1 cup grated cheese, of choice ( I like it with cheddar)
1 eggs
1 (8 ounce) packages corn muffin mix ( Jiffy is the best)
Directions:
Melt butter or margarine in large pan.
Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
Stir until well blended.
Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
Bake at 350 for 40 minutes.
Servings: 5
Time preparation: 10 min.
Time total: 50 min.