1/2 c. butter, softened
1 c. sour cream
1 egg
1 (16 oz.) can whole kernel corn
1 (16 oz.) can cream style corn
1 (9 oz.) pkg. corn muffin mix

Preheat oven to 375 degrees. Mix butter, sour cream and egg. Stir in both corns. Blend in dry muffin mix and spoon into a well-greased casserole. Bake for 1 hour until puffed up, golden brown and crispy on top.