1 can whole corn, drained
1 can cream style corn
3/4 c. milk
1 c. grated cheddar cheese
1/2 c. butter, softened
1 egg

Mix well and pour into a 2 quart casserole dish. Mix 1 box Jiffy corn muffin (use about 3 more tablespoons milk than box calls for; batter will be a little thin). Pour batter over top of corn mixture. DO NOT STIR. Bake 350 degrees until top is nicely browned.