1 can cream style corn
1 can whole kernel corn
1 box Jiffy cornbread mix
8 oz. sour cream
1 stick butter
1 egg, slightly beaten
1/2 tsp. salt
1/2 tsp. pepper

Melt butter. Put in 2-quart casserole dish. Add egg, corn with juice and remaining ingredients. Mix well. Bake at 350 degrees for 1 hour.