Family Corn Casserole

This dish has been a tradition in my family for about 10 years. It was actually passed down to our family from a Midwestern branch of our extended family. The dish is simple to make, quick to bake and is delicious fresh or reheated. Make plenty, because you will have people coming back for 2nd's and 3rd's, no joke! I recommend you double everything in the recipe to make 2 large dishes to cook.

INGREDIENTS

• 1 stick margarine
• 8oz sour cream
• 1 box corn bread mix
• 1 can cream corn
• 1 can whole corn drained
• 1 large egg

DIRECTIONS

Melt margarine, mix everything. Bake 350 degrees, an hour in a big bowl (I use a large mixing bowl). If doubling this recipe, avoid using one large pan as the center is hard to cook without burning the top. To avoid a really dark crispy top, cover with aluminum foil for 35-40 minutes and uncover for remaining time. Use knife to test center of casserole. If it comes out clean, it is done.