1 egg
1 c. sour cream
1/2 c. butter, melted
1 tbsp. sugar
1/2 tsp. salt
1 can (17 oz.) whole kernel corn
1 can cream style corn
1 pkg. cornbread or corn muffin mix

Mix all ingredients together; put into a two quart greased casserole. Bake at 350 degrees for 45 minutes. Can be divided in half and baked and put 1/2 in freezer for later use.