Ingredients

• 0.5 cup Butter , softened (salted)
• 1 cup Sour cream , room temperature
• 1 large Egg , room temperature
• 16 ounces Whole kernel corn , drained (canned)
• 16 ounces Cream style corn , undrained (canned)
• 9 ounces Corn muffin mix (Jiffy recommended)
• 1 cup Cheddar cheese , shredded

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