Preheat oven to 350 degrees F.

Melt butter in a medium-sized microwave-safe bowl.

Drain the juice off of the whole kernel corn and add to the melted butter. Add the can of creamed corn as is. Add egg. Mix everything together.

Add both boxes of Jiffy Corn Muffin Mix and sugar (optional) and mix well. Mix in the sour cream.

Pour into a greased 9″ x 9″ or equivalent casserole dish or cast iron pan.

Bake for 50-55 minutes until top is golden brown and butter knife comes out moist but clean when inserted in the center.

Serve warm.