1/2 cup butter -- softened
1 cup sour cream
1 egg
1 - 16 oz can whole kernel corn -- drained
1 - 16 oz can cream style corn -- undrained
1 - 9 oz pkg corn muffin mix
1 - cup grated Cheddar cheese

In large bowl, mix together butter, sour cream and egg.

Stir in cans of corn and corn muffin mix.

Spoon mixture into buttered 2-quart casserole dish.

Bake in preheated 375-degree oven, 45 minutes.

Add cheese; stir well. Cook additional 15 minutes, or until dish is slightly puffed.