1 can whole corn, drained
1 can cream-style corn
1 (8 oz.) sour cream
1 egg
1 pkg. Jiffy corn muffin mix
1 small onion, chopped
2 tbsp. dried parsley
salt and pepper to taste

Combine all ingredients and stir together.

Bake in greased 8 x 8-inch casserole dish.

Bake at 350°F for 45 minutes.

Serves 10.