1 (17 oz.) can cream style corn
1 (17 oz.) can whole kernel corn
1 (8 1/2 oz.) pkg. Jiffy cornbread mix
1/2 c. melted butter
1 beaten egg
8 oz. sour cream

In large bowl, mix all ingredients together. Do not drain corns. Place mixture in greased 2-quart casserole and bake uncovered at 350 degrees for 1 hour, 15 minutes. Serves 10-12.