Ingredients
2 large eggs1 cup sour cream1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-3/4 ounces) cream-style corn1/2 cup butter, melted1 package (8-1/2 ounces) cornbread/muffin mix1/4 teaspoon paprika
Preparation
In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
