Baked Corn - cooking recipe

Ingredients

1 (17 oz.) can cream-style corn
1 (8 1/2 oz.) pkg. Jiffy cornbread
1 egg, beaten
1 (17 oz.) can whole kernel corn
1/2 c. margarine, softened
1 (8 oz.) carton sour cream

Preparation

In a large bowl, mix all ingredients together.
(Do not drain corn.)
Place mixture in a greased 2-quart casserole and bake for 1 hour or until completely set.