Mix together in a large bowl:
1 can whole corn low sodium, do not drain
1 can creamed corn low sodium
1 egg, beaten
1 box jiffy corn muffin mix (but I used some other brand that was next to jiffy that was less sodium, calories, and fat :)
8 oz lite sour cream
Pour into a greased 9x13 pan.
Bake at 350 for 1 hour or until golden brown and can stick a toothpick in it properly.