• 1/2 cup butter, softened
• 1 cup dairy sour cream
• 1 egg
• 1 can (16 oz) whole kernel corn, drained
• 1 can (16 oz) cream style corn, undrained
• 1 package (9 oz) corn muffin mix
• 1 cup grated Cheddar cheese
In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, 45 minutes.
Add cheese; stir well.
Cook additional 15 minutes, or until dish is slightly puffed.