Guest Author - Deborah Adams
1 (15.25 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C).
Mix together the whole kernel corn, creamed corn, sour cream and egg.
Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.
Bake for 40 to 60 minutes or until the top is medium brown.