1 (17 oz.) can cream style corn
1 (17 oz.) can whole kernel corn
1 (8 1/2 oz.) pkg. Jiffy cornbread mix
1 egg
1 (8 oz.) carton sour cream
1/4 c. butter

In large bowl, mix all ingredients. Do not drain corn. Place mixture in a greased 2 quart casserole pan and bake uncovered at 350 degrees for approximately 1 hour and 15 minutes.