Ingredients

• 1/2 cup salted butter, softened
• 1 cup dairy sour cream (room temperature)
• 1 large egg (room temperature)
• 1 can (16 oz) whole kernel corn, drained
• 1 can (16 oz) cream style corn, undrained
• 1 package (9 oz) corn muffin mix (Jiffy recommended)
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F
2. In a large bowl, mix together butter, sour cream and egg
3. Stir in both cans of corn and corn muffin mix
4. Spoon mixture into a buttered 2-quart casserole dish
5. Bake for 45 minutes
6. Remove casserole from oven and add cheese; stir well
7. Return to oven and cook for an additional 15 minutes, or until the dish is slightly puffed