1 (8 1/2 oz.) pkg. corn muffin mix
1 (15 3/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz.) can cream-style corn
1 c. sour cream
1/4 c. (1/2 stick) butter, softened
1 egg

Preheat the oven to 350°F. Butter a 2-quart casserole dish or spray with nonstick cooking spray.

In a large bowl, combine all the ingredients. Mix well. Pour into the casserole dish. Cover and bake for 30 minutes. Uncover and bake for 30 to 35 minutes more or until set and the top is golden.

Serves 4 to 6.