1/2 cup butter, softened
1 cup sour cream
1 egg
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can cream style corn, undrained
1 (9 ounce) package corn muffin mix
1 cup grated Cheddar cheese
Preheat oven to 375 degrees F.
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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 for 45 minutes.
Add cheese and stir well. Bake an additional 15 minutes, or until dish is slightly puffed.
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