1 egg, beaten
1 c. (8 oz.) sour cream
1 (8 1/2 oz.) pkg. corn bread mix
1/2 tsp. salt
1/4 tsp. pepper
2 (16 oz.) cans whole kernel corn, drained

In a mixing bowl, combine egg and sour cream. Stir in corn bread mix, salt and pepper. Add corn; mix well. Pour into a greased 11 x 7 x 1 1/2-inch baking pan.

Bake, uncovered, at 400°F for 25 to 30 minutes or until golden.

Yield: 8 servings.