This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Pat Klase - friend)
1/2 cup soft butter
1 cup sour cream
1 tsp. salt
1/2 tsp. pepper
1 - 16 oz. can whole kernel corn (DelMonte)
1 - 16 oz. can creamed corn (DelMonte)
1 - 9 oz. package corn muffin mix
Preheat oven to 375 degrees. Mix butter, sour cream and egg in a bowl. Stir in both kernel corn and creamed corn. Stir in salt and pepper. Stir in dry muffin mix. Spoon mixture into a well greased 2 qt. casserole dish. Bake at 375 degrees for 60 minutes until puffed up and golden brown.