Sour Cream Corn Casserole 1/2 cup butter, softened 1 cup sour cream 1 egg 1 (16 ounce) can whole kernel corn, drained 1 (16 ounce) can cream style corn, undrained 1 (9 ounce) package corn muffin mix 1 cup grated Cheddar cheese Preheat oven to 375 degrees F. 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 for 45 minutes. Add cheese and stir well. Bake an additional 15 minutes, or until dish is slightly puffed.