I usually will make a corn casserole.
1 can of corn - not drained
1 can of creamed corn
1 box Jiffy corn muffin mix
2 eggs - beaten
1 stick butter (or margarine)
4 oz. sour cream
Mix all together including the liquid from the canned corn into a 2 qt casserole dish (I use foil pans if going somewhere so I don't have to worry about getting the dish back).
Bake at 350 for about an hour. If you just toss in the whole stick of butter, you may need to stir a couple of times to distribute that more evenly. You could melt the butter and add that while mixing or just chunk it up and toss in there as well. Bake until top is slightly brown.