Corn Bread Pudding

1/2 C butter, melted
1 (8 oz.) container sour cream
1 (15 1/4 oz.) can whole kernel corn, drained well
1 (14 3/4 oz.) can cream style corn
2 eggs
1 (8 1/2 oz.) pkg. corn muffin mix
1/4 tsp. paprika

Preheat oven to 350 degrees.

Place the melted butter into a mixing bowl.  Add the sour cream and both cans of corn.  Break the eggs into the mixture and stir until all the ingredients are incorporated
together well.  Fold in the corn muffin mix only stirring until the muffin mix is just blended through.

Grease a 3 qt. casserole dish with a non stick cooking spray.  Pour the corn mixture into the prepared casserole.  Sprinkle the top with the paprika.

Bake 40 minutes or until a knife inserted in the center comes out clean.
12 Servings

This dish is best served straight from the oven.