Corn Souffle

1 can (about 15 ounces) creamed corn

1 can (about 15 ounces) whole corn, drained

1 stick butter or margarine, melted

1 egg, beaten

1 cup sour cream

1 box (8.5 ounces) corn muffin mix

1 cup cubed ham, optional

Heat oven to 375 degrees. Grease a 9-by-13-inch baking dish.

In a large bowl mix both corns, butter, egg, sour cream, muffin mix; mix until well combined. Stir in ham, if using.

Pour batter into prepared pan and bake until browned, about 45-60 minutes.

Serves six to eight.