Corn Potpourri - cooking recipe

Ingredients

1 (16 oz.) can creamed corn
1 (16 oz.) can whole kernel corn, undrained
1 (8 oz.) carton sour cream
2 sticks butter or margarine
1 box Jiffy cornbread mix
1 egg
1 Tbsp. onion (optional)

Preparation

Mix all ingredients, except 1 stick butter.
Place in well-greased 9 x 13-inch Pyrex.
Then melt and drizzle 1 stick butter on top.
Bake at 350\u00b0 for 45 minutes or until golden brown.