1 (15 oz.) can whole kernel corn
1 (15 oz.) can cream style corn
1 (6 oz.) box Jiffy corn muffin mix
8 oz. dairy sour cream
1 egg
1 cup shredded cheddar cheese
1/2 cup (1 stick) butter

Preheat oven to 400°F.

Melt butter in 8x8-inch pan in oven. Mix corn muffin mix with dairy sour cream, egg, and liquid from whole kernel corn. Add remaining ingredients, and pour into pan with melted butter, stirring to mix in the butter.

Bake at 400°F for 35 to 45 minutes or until set in middle.

Note: Can double recipe and bake in 9x13-inch pan, but still use only one stick of butter.

Submitted by: Marisa Singleton