1 (15 oz.) can whole corn, drained
1 (15 oz.) can cream style corn
1 (15 oz.) can Mexican style "mexicorn" corn, drained
1 tbsp. finely chopped onion
1 cup dairy sour cream
1/2 cup (1 stick) butter, melted
1 (8 oz.) pkg. Jiffy corn muffin mix

Preheat oven to 300°F.

Combine all ingredients. Mix thoroughly. Pour into greased casserole dish.

Bake at 300°F for 1 hour 40 minutes.

Submitted by: pamcake