Buttered Corn Casserole


2 (14.5 oz.) cans Margaret Holmes Buttered Corn (do not drain)
1 (8.5 oz.) box Jiffy Cornbread or Corn Muffin Mix
1 large egg
1 stick melted butter
1 (8 oz.) container sour cream


Preheat oven to 350°F.
Spray a 13" x 9" casserole dish with cooking spray.
In a large bowl, mix together the Margaret Holmes Buttered Corn, cornbread mix, egg, butter, and sour cream. Pour mixture into the casserole dish.
Bake approximately 40 to 45 minutes, or until golden. Let cool for 5 minutes before slicing and serving.