Connie'S Corn Casserole - cooking recipe

Ingredients

1 (16 oz.) can cream-style corn
1 (16 oz.) can whole kernel corn, drained*
1 stick margarine, melted
1 c. sour cream
1 egg, beaten
1 pkg. Jiffy corn muffin mix

Preparation

*Can use 2 (11 ounce) cans Mexicorn whole kernel corn, drained, to replace the 16 ounce can of whole kernel corn.
Adds color!