1 (15 oz.) can whole kernel corn (not drained)
1 (15 oz.) can cream-style corn (not drained)
1 stick butter, melted
1 c. self-rising cornmeal or corn muffin mix
1 (8 oz.) sour cream
1 egg, beaten
1/8 tsp. pepper

Mix all ingredients together and place in a casserole dish.

Bake at 350°F for 45 minutes to 1 hour or until brown on top. When you can see butter bubble in the top, this will tell you it is not too dry.